Rice and Sausage Stuffing

1. 1

   Combine rice, broth, sage, thyme and rosemary and cover and bring to a boil, then reduce heat and cook, without stirring, until liquid is absorbed, about 15 minutes.

2. 2

   Cook sausage on medium heat, stirring occasionally, until lightly browned.

3. 3

   Add the raisins to the meat, stirring often, until they puff, then remove the meat and raisins with a slotted spoon and add to the rice.

4. 4

   Add the greens to the sausage drippings and cook, stirring often until the leaves are wilted and bright green, about 8 minutes.

5. 5

   Add the greens, drippings and Parmesan cheese to the rice and mix.

6. 6

   This can be prepared the night before and kept chilled prior to stuffing a 10 to 12 pound bird.

* Per serving · 4 servings · Values may vary.

No additional tips available.