Italian Sausage and Rice Dressing with Kale and Cranberries
Italian Sausage and Rice Dressing with Kale and Cranberries is a fantastic, flavorful alternative to traditional bread stuffing.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
Ingredients
Units
Scale
- 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
- 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.
- Heat the olive oil over medium heat and add shallots and celery and cook for two minutes.
- Add rice and cook for one more minute.
- Add kale and sage and cook just to wilt kale, about one more minute.
- Add stock and bring to a boil. Lower heat, cover and cook over low for 50 minutes.
- Remove from heat and stir in dried cranberries and cooked sausage. Cover and let rest ten minutes.
- Stir once more and serve immediately.
