Food & Drink

Italian Rice Stuffing

This recipe is from Marilyn Drew of Modesto.


2 cups chopped onions

2½ cups chopped celery

3 cloves garlic, minced

¼ cup olive oil or butter

1 pound ground meat, Italian sausage or a combination of ground meat and Italian sausage (hot or mild)

3 packages of bread cubes

2½ cups chicken broth

2 tablespoons poultry seasoning or 2 packages of the herb mix that comes with the purchased bread cubes

2 eggs

Salt and pepper to taste

1 cup toasted pine nuts

½ cup chopped parsley

1½ cups rice cooked in 3 cups chicken broth


Sauté onions, celery and garlic in oil or butter. Brown meat and drain. Soak bread cubes in 2½ cups chicken broth, then squeeze firmly to eliminate the excess liquid. Put sautéed vegetables, meat, bread, pine nuts, parsley and cooked rice in large bowl. Season with salt and pepper. Toss with eggs. Stuff the turkey loosely. Put the remaining stuffing in a covered bowl and place in the oven the last hour of turkey baking time, adding turkey drippings to dressing as it heats.