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Author Notes: This dressing gets better every day as leftovers! I would suggest making it a day ahead and letting the flavors all absorb. I use it as a side dish, but have stuffed the turkey with it also. I usually double the recipe, so that there are plenty of leftovers! —gotwine
- 1 1/4 cups Long Grain Rice
- 2 Sweet Italian Sausages
- 1 teaspoon vegetable oil
- 1 cup Brown Onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 2 cups peeled, seeded tomatoes,chopped
- 1/2 teaspoon sugar
- 1/4 cup chicken broth
- 1 teaspoon dried basil, crumbled
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon chili powder
- pinches dried thyme, crumbled
- 1 cup diced cooked ham
- 1/2 pound tiny shrimp,shelled,deveined
- Salt to taste
- Freshly ground pepper to taste
- Cook rice according to package directions until firm-tender, not soft; you should have about 3 1/2C.
- Saute sausages in oil in medium skillet, over medium heat, turning frequently, until browned on all sides. Cool. Cut into 1/8 in. slices
- Saute onion and garlic in butter in large skillet orver medium heat until golden, about 6 minutes. Add green and red peppers and cook 3 minutes.
- Add tomatoes, sprinkle with sugar. Add broth, basil, lemon zest, chili powder and thyme. Cook 5 minutes.
- Transfer to large bowl. Stir in ham, shrimp, sausages and rice.
- Season with salt and pepper.
- If you are stuffing the turkey with this, let it cool before you do.
- If you just want the dressing as a side dish, bake at medium heat 350 degrees for a half hour or so.
- This recipe was entered in the contest for Your Best Thanksgiving Stuffing