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Rice Dressing

Yield 12 servings
This dressing side dish is loaded with flavor, which helps it stand up the main dish. Cooking the rice in broth adds more flavor to the grains, kick-starting the Thanksgiving side dish in the right direction.


  • 6 cups chicken broth
  • 3 cups uncooked long-grain rice
  • 1 cup chicken giblets
  • 1/2 cup water
  • 1 1/2 pounds ground pork sausage
  • 3 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon hot sauce
  • 1/2 teaspoon pepper

How to Make It

  1. Cook chicken broth and rice in a saucepan over medium heat 30 minutes or until broth is absorbed and rice is tender. Set aside.

  2. Combine giblets and 1/2 cup water in a saucepan; bring to a boil, and cook 3 to 4 minutes. Drain and chop.

  3. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain, reserving 2 tablespoons drippings in skillet. Set sausage aside.

  4. Sauté chopped garlic and next 3 ingredients in hot drippings 7 minutes or until tender.

  5. Stir together rice, giblets, sausage, vegetables, salt, and remaining ingredients. Spoon mixture into a 2-quart baking dish.

  6. Bake dressing at 375° for 10 to 12 minutes.