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Cheesy Sausage and Rice Dressing

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I love traditional cornbread dressing, especially at Thanksgiving, but this wild rice and sausage dressing is so tasty that it can't be left off the table.  It is great with pork or duck, too!  Try it!  I hope you like it!

1 (6 ounce) pack wild rice mix
1 pound ground pork sausage with sage*
1 tablespoon butter
1 medium sweet onion chopped
1 celery stalk finely chopped
1 (8-ounce) package white mushrooms sliced
1 (10.5-ounce) can cream of mushroom soup
1 teaspoon garlic powder
¼  teaspoon dried thyme
½ teaspoon pepper
1 Tablespoon Worcestershire sauce
1 ½  cups shredded cheddar cheese or Colby Jack cheese
½ shredded Mozzarella cheese

Preheat oven to 350 degrees.
Prepare rice according to package directions.  Spoon cooked rice into a large bowl. 
In a large skillet, brown sausage, breaking it apart with a wooden spoon. Cook until most of the pink is gone (about 5 minutes.) Add onions, celery, mushrooms and Worcestershire sauce. Continue to cook until vegetables are soft and meat is no longer pink. Drain any fat and add to bowl with rice.  Add soup, garlic powder, pepper, thyme and 1 cup of cheese of Colby Jack cheese and 1/2 cup Mozzarella cheese..  Mix to combine all ingredients.  Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Colby Jack cheese on top. Cover with foil and bake 20 minutes.

*We have also used loose Italian sausage for this and it is great.  

Note:  You can also add one diced Granny Smith apple to the mixture. Add it when you add vegetables to sausage. 



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