"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage and Rice Stuffing Recipe

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This recipe for Sausage and Rice Stuffing, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Pingree
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground pork sausage
2 c cooked rice (brown or white)
c chopped carrots
c chopped celery
c chopped onion
c chopped pecans

Directions:
Directions:
Brown meat in a large fry pan. Drain off grease and add remaining ingredients. Toss together and stuff in bird. This is good for turkey or chicken.

 

 

 

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