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
Sweet Italian Sausages
Brown Onion, chopped
cloves garlic, minced
diced green bell pepper
diced red bell pepper
peeled, seeded tomatoes,chopped
dried basil, crumbled
grated lemon zest
dried thyme, crumbled
diced cooked ham
Salt to taste
Freshly ground pepper to taste
In This Recipe
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.