| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Poultry, Dressings |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Pearl rice |
| 3 |
c |
Chicken broth |
| 1 |
ts |
Rubbed sage |
| 1 |
ts |
Thyme leaves |
| 1/2 |
ts |
Dry rosemary |
| 1 1/2 |
lb |
Mild Italian sausage, casing |
|
|
Removed, meat crumbled |
| 1/2 |
c |
Raisins |
| 3/4 |
lb |
Mustard greens, chopped |
| 1 |
c |
Grated Parmesan Cheese |
INSTRUCTIONS
Conbine rice, broth, sage, thyme and rosemary and cover and bring to a
boil, then reduce heat and cook, without stirring, until liquid is
absorbed, about 15 minutes. Cook sausage on medium heat, stirring
occasionally, until lightly browned. Add the raisins to the meat, stirring
often, until they puff, then remove the meat and raisins with a slotted
spoon and add to the rice. Add the greens to the sausage drippings and
cook, stirring often until the leaves are wilted and bright green, about 8
minutes. Add the greens, drippings and Parmesan cheese to the rice and mix.
This can be prepared the night before and kept chilled prior to stuffing a
10-12 pound bird.
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