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.

Recipe by Southern Living November 2001

Gallery

Recipe Summary test

Yield:
12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

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

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

Advertisement