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recipe

Italian Sausage and Rice Dressing with Kale and Cranberries

Yield: 6-8 servings 1x
Prep: 15 minsCook: 1 hourTotal: 1 hour 15 minutes
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Ingredients

  • 1 pound ground Johnsonville Italian Sausage, Mild
  • 1 pound ground Johnsonville Italian Sausage, Hot
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup shallots, diced
  • 1/2 cup celery, diced
  • 1 cup raw short grain brown rice
  • 2 cups Tuscan kale, chopped
  • 1 tablespoon fresh sage, minced
  • 2 cups chicken broth
  • 1 cup dried cranberries

Instructions

  1. In a medium non-stick pot with tight fitting lid, cook sausage meat over medium high heat until browned. Remove to a strainer placed over a bowl and drain off any excess fat. Discard fat.
  2. Heat the olive oil over medium heat and add shallots and celery and cook for two minutes.
  3. Add rice and cook for one more minute.
  4. Add kale and sage and cook just to wilt kale, about one more minute.
  5. Add stock and bring to a boil. Lower heat, cover and cook over low for 50 minutes.
  6. Remove from heat and stir in dried cranberries and cooked sausage. Cover and let rest ten minutes.
  7. Stir once more and serve immediately.

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