Rice Dressing

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.

Yield: 12 servings
Recipe from Southern Living

More From Southern Living


  • 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


  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.
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