Rice, Sausage, Mushroom & Nut Stuffing
Ingredients
Bread Substitute:
1 tablespoons Cold Pressed Olive Oil
2 cups Rice, cooked in chicken or turkey
1 pound Organic Sausage (sugar/preservative free)
2 cups Hazelnuts (or your favorite nuts), freshly ground
Stuffing:
1 tablespoon Cold Pressed Olive Oil
1 tablespoon Butter
1½ cups Onion, finely chopped
1 stalk Celery, chopped
Sea Salt, to taste
Black Pepper, freshly ground, to taste
1 cup Mushrooms, chopped
1 teaspoon Thyme, dried
⅓ cup fresh Sage Leaves, finely chopped
⅓ cup Parsley Leaves, finely chopped
Bread Substitute (see ingredients above)
1 cup Chicken or Turkey Broth
Directions
Bread Substitute:
1. Heat skillet on medium
2. Add oil to pan
3. Brown the sausage and drain
4. Remove from heat
5. Add rice and hazelnuts
Stuffing:
1. Leave oven at 350 degrees
2. Wipe loaf pan with a buttered paper towel
3. Heat oil and butter in a 3-quart saucepan over medium heat
4. Add onion, celery and salt and cook until vegetables are soft but not colored
5. Stir in thyme, sage and parsley
6. Season with pepper
7. Add bread substitute, stirring to coat with vegetables and herbs
8. Add broth
9. Transfer to the prepared loaf pan and bake until heated through, about 35 minutes
Option: If you are diabetic or wanting to cut carbs, replace the rice with quinoa cooked in chicken or turkey broth.
If you can’t find a healthy form of sausage, you can also use prosciutto