"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 Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Cherry
Added: Wednesday, November 15, 2006


1/2 lb Pork Sausage
1 cup sliced green onions with tops
1 cup chopped bell peppers
1 cup chopped celery
1 clove garlic minced
1 cup chopped walnuts
1/2 lb giblets, cooked and chopped
5 cups cooked rice
3 cups turkey broth
1 cup white wine
3 hard boiled eggs, chopped

Pan fry sausage until done, stirring to crumble. Remove from pan, set aside, Add onions, bell peppers, celery, and garlic to pan. Cook until tender and crisp. Stir in sausage, walnuts,giblets, rice, broth, and eggs. Mix well. Cook throughly, cove and bake at 350 for 30-minutes




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