Sausage, prune, and Rice Stuffing

Name: Sausage, prune, and Rice Stuffing
Yield: Makes about 12 cups
Cuisine: United States
Ingredients: 2 cups long-grain rice; 4 cups Chicken Stock; 3 tablespoons chopped fresh parsley; 1 teaspoon salt; ½ teaspoon freshly ground pepper; 1 tablespoon fresh thyme, or ½ teaspoons dried; 1 tablespoon fresh thyme, or ½ teaspoons dried; ½ cup currants; 1 cup best quality soft prunes; 2 cups minced onions; 3 tablespoons unsalted butter (optional); 1 pound good quality pork sausage

Preparation info

Makes about
12
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This is a delicious combination that provides harmonious texture and admirable flavor. We like to use this for stuffing smaller turkeys or other birds such as game hen or capon.

Ingredients

1 pound good quality pork sausage
½ cup currants
1 cup

Americas
United States
Dinner
Side dish

Method

Prick the sausages all over and place them, with ½ cup of water, in a large saucepan. Cover and simmer over low heat for 5 minutes. Uncover, drain off the water, and sauté the sausages for several minutes, until lightly browned. Remove the sausages, saving the drippings in the pan, and chop them coarsely. Place in a large mixing bowl. (If the sausage casings are too toug