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Nelda's Sausage and Rice Dressing Recipe
Nelda's Sausage and Rice Dressing Recipe photo by Taste of Home

Nelda's Sausage and Rice Dressing Recipe

Publisher Photo
This is an original recipe that I developed 15 years ago, and I can't count how many times I've used it since. Don't wait until Thanksgiving to try it.
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8-10 servings

Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter, cubed
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll, cooked and drained
  • 1 package (6 ounces) seasoned stuffing cubes
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 eggs, beaten
  • 3 cups chicken broth
  • 1/2 cup chopped walnuts or pecans, toasted
  • 1/4 teaspoon seasoned pepper
  • Poultry seasoning to taste

Nutritional Facts

1 serving (3/4 cup) equals 320 calories, 18 g fat (6 g saturated fat), 71 mg cholesterol, 1,028 mg sodium, 29 g carbohydrate, 2 g fiber, 11 g protein.

Directions

  1. Cook rice mix according to package directions; set aside.
  2. In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°. Yield: 8-10 servings.
Editor's Note: Dressing makes enough to stuff a 12-lb. turkey, if desired.
Originally published as Nelda's Sausage and Rice Dressing in Country October/November 1991, p51

Nutritional Facts

1 serving (3/4 cup) equals 320 calories, 18 g fat (6 g saturated fat), 71 mg cholesterol, 1,028 mg sodium, 29 g carbohydrate, 2 g fiber, 11 g protein.

Reviews for Nelda's Sausage and Rice Dressing

AVERAGE RATING
   (3)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Sep. 10, 2011

"I make this delicious recipe for Thanksgiving every year! Everyone absolutely loves it!"

MY REVIEW
Reviewed Dec. 12, 2009

"Made this for a Church PotLuck, everyone raved about it. Will make again."

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