Dried fruits add sweetness and color to this dressing that's equally at home with turkey, chicken, or pork.
1 (6-ounce) package long-grain and wild rice mix
6 cups (1/2
1 pound ground pork sausage
2 small onions, chopped
4 celery ribs, chopped
1/4 cup butter
1 cup dried apricots, coarsely chopped
3/4 cup dried cherries
1/2 cup chopped fresh Italian parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
How to Make It
Prepare rice mix according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.
Place bread cubes on a large-rimmed pan and toast at 325° for 20 minutes or until dry. Set aside.
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is well browned; drain.
Sauté onion and celery in butter in a large skillet over medium heat until tender.
Combine rice, bread, sausage, sautéed vegetables, dried fruit, parsley, salt, and pepper in a large bowl; toss well. Drizzle broth evenly over dressing. Toss well. Transfer dressing to a lightly greased 3-quart baking dish.
Bake, covered, at 375º for 20 minutes. Uncover and bake 25 to 30 more minutes or until browned.
Love this dressing, but there is a problem in the web entry. The entry for the bread in the ingredients list appears as "6 cups (1/2". The original recipe specified a bread type, but I have lost the book. Does anyone know the correct/complete ingredient entry?
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