sausage and pecan rice stuffing

"This is great. It is my own creation because I don't care for traditonal thanksgiving stuffing. I have been making it for about 5 or 6 years now. I've served it every Thanksgiving to large groups of people and everyone loves it! Even my brother-in-law who doesn't like pecans. It tastes great reheated for breakfast or lunch I've even used it to stuff the turkey!!"
 
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Ready In:
35mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Crumble sausage brown over medium high heat until no longer pink inside.
  • Drain saving 2 Tablespoons of drippings and all of the brown bits.
  • Set sausage aside.
  • To drippings add chopped onion saute for about a minute.
  • Add pecans and saute for about 1 minute more.
  • Add half of the maple syrup and half of the apple juice.
  • Cook until reduce stirring often to keep from buning.
  • Set aside.
  • In same dish cook rice according to package instuctions.
  • After rice is done chop sausage VERY fine and stir sausage,pecans,onion,apple juice and maple syrup into rice.
  • Cook until all of liquid is gone stirring often to prevent burning.
  • Add a dash of cayenne pepper if desired.

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RECIPE SUBMITTED BY

I am 24 years old and have been married for 6 years.I was taught to cook by my southern Grandma (Mom-Maw) Many people say I am a good cook I am a Christian and have a love for Israel and the Jewish people. I am a housewife. Some of my favorite hobbies are reading Christian romance ( Dee Henderson ,Lori Wick) and the Left Behind series, cross stiching, checking out gormet grocey stores (Dorthy Lane Market in Kettering OH and Jungle Jim's in Fairfield OH " as seen on food tv" ) , studying bible prophecy, and of course cooking. One of my dreams is to have a recipe on Food TV's Calling All Cook's.
 
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