Mushroom Sausage Stuffing Rice


Date Published: March 9th, 2023 | Last Updated: March 9th, 2023
Author: Abby |Category: mains, side, easy
Serves: 6-8 as a main | Prep time: 30 mins | Cook time: 30 mins

Jump to recipe |

I LOVE stuffing. I know I say I love a lot of foods, but stuffing is definitely top 3 for me and it’s always the dish I look forward to most every Thanksgiving. I could eat stuffing all day every day, but the sad reality is that it’s so full of buttery goodness that I’d probably have heart burn and struggle to fit through doorways if I made it a daily meal. (If you haven’t tried my mushroom stuffing, I urge you to give it a go!). In an effort to make it a more “healthy”, sustainable everyday meal, I experimented with isolating the flavours of the stuffing by swapping the carbs out from bread to rice and halving the amount of butter required and adding protein to make it well-rounded. Thus was the birth of stuffing rice! It turned out way better than expected and much easier to make than regular stuffing. I will admit, I still do miss the buttery bread of regular stuffing, but this is definitely a great alternative for all those days until the next Thanksgiving 😅.

You can also sneak in some veggies such as sautéed asparagus or spinach, which I didn’t think about until after I wrote this recipe and took all the photos. Next time!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 stick (115g) salted butter
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 600g mushrooms, sliced
  • 1 medium bunch of celery (~8 stalks)
  • 1/2 cup fresh parsley, chopped
  • 4 skinless, boneless chicken thighs, diced
  • 300g sausage, chopped (any will do, my favourite is Kielbasa)
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 1.5 tsps dried sage
  • 0.5 tsp dried marjoram
  • 0.5 tsp ground black pepper
  • 1 tsp cooking salt + more to taste
  • 3 cups jasmine rice
  • 3 cups chicken stock + more if needed

Directions:

In a large pot on MED heat, melt 1 stick of butter. Add in garlic, onion, mushrooms, celery, and parsley. Cook until the celery is soft enough to break with a wooden spoon (~5 mins). You can add a lid on to quicken the process.

Next, add in the chicken thighs, sausage, poultry seasoning, thyme, sage, marjoram, black pepper, and salt. Sauté until the chicken thighs are half cooked, then add in the jasmine rice and chicken stock. Mix well.

Put the lid on and simmer on LOW heat until the rice is cooked (~20 mins). Be sure to check on it every 5-10 minutes and add extra chicken stock if the liquid is absorbed too quickly before the rice is done. Make sure to scrape the bottom of the pot to ensure nothing sticks. Once the rice is cooked, turn off the heat, adjust salt and pepper to taste and fluff up with a fork. Enjoy!

Summarized Recipe:

Mushroom Sausage Stuffing Rice

Date Published: March 9th, 2023 | Last Updated: March 9th, 2023
Author: Abby |Category: mains, side, easy
Serves: 6-8 | Prep time: 30 mins | Cook time: 30 mins

Ingredients:

  • 1 stick (115g) salted butter
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 600g mushrooms, sliced
  • 1 medium bunch of celery (~8 stalks)
  • 1/2 cup fresh parsley, chopped
  • 4 skinless, boneless chicken thighs, diced
  • 300g sausage, chopped (any will do, my favourite is Kielbasa)
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 1.5 tsps dried sage
  • 0.5 tsp dried marjoram
  • 0.5 tsp ground black pepper
  • 1 tsp cooking salt + more to taste
  • 3 cups jasmine rice
  • 3 cups chicken stock + more if needed

Directions:

  1. In a large pot on MED heat, melt 1 stick of butter.
  2. Add in garlic, onion, mushrooms, celery, and parsley. Cook until the celery is soft enough to break with a wooden spoon (~5 mins). You can add a lid on to quicken the process.
  3. Next, add in the chicken thighs, sausage, poultry seasoning, thyme, sage, marjoram, black pepper, and salt. Sauté until the chicken thighs are half cooked, then add in the jasmine rice and chicken stock. Mix well.
  4. Put the lid on and simmer on LOW heat until the rice is cooked (~20 mins). Be sure to check on it every 5-10 minutes and add extra chicken stock if the liquid is absorbed too quickly before the rice is done. Make sure to scrape the bottom of the pot to ensure nothing sticks. Once the rice is cooked, turn off the heat, adjust salt and pepper to taste and fluff up with a fork. Enjoy!