Stuffing is a delicious treat for everyone to eat during Thanksgiving! If you’re a busy person on the go, this stuffing is quick and easy, perfect for you to throw together in less than 30 minutes and enjoy! Best of all, this stuffing will be sure to wow any of your dinner guests! Since this stuffing recipe incorporates rice instead of bread, it adds an almost Asian flair to it. With the chicken stock and other ingredients incorporated together into the rice, it is almost like an extremely flavorful and moist fried rice!
About 30 min prep time, about 25 min rice cooker time, and about 20 min cook time.
2 cups Japanese medium grain rice (also called “sushi rice”), rinsed
1 (14.5 oz) can of chicken stock (I used the reduced sodium chicken stock)
6 large mushrooms (finely chopped)
3 sticks of celery, finely chopped
3 large carrots, finely chopped
1 onion, finely chopped
2 tbsp olive oil
2 tbsp of soy sauce
2 tsp freshly grated ginger
1 tbsp olive oil
1/4 pound mashed turkey meatballs or Jimmy Dean Premium Pork Sausage in the Sage flavor
4 tbsp Mirin
1 1/2 cups cooked chestnuts, roughly chopped (you can use store bought)
1 cup chopped water chestnuts
salt and pepper to taste
pinch of sugar
2 tbsp roughly chopped cilantro for garnish
Optional garnish: Caramel Macadamia Nuts
As an added bonus, you may moisten your rice with turkey drippings if you are serving this stuffing with turkey!
In rice cooker, combine rice and one can of chicken stock and soak for approximately 30 minutes.
While the rice is soaking, finely chop your mushrooms, celery, and carrots.
(If you are not using Jimmy Dean Premium Pork Sausage.) Defrost your turkey meatballs and mash with a fork. Season with mirin, soy sauce and a dash of sugar.
Press the white rice button and cook the rice.
In your Doveware, combine two tablespoons of olive oil and the your onions first, stir-frying for approximately 3 minutes or until translucent on medium heat.
Add in your seasoned meatballs (or Jimmy Dean Premium Pork Sausage). Stir-fry for approximately 2-3 minutes.
Add in mushrooms, celery, carrots, ginger, chestnuts and water chestnuts into the Doveware.
Stir-fry at medium heat until chestnuts are slightly translucent (approximately 4 minutes).
Combine mixture with rice and stir-fry for another 2 minutes.
Add in an additional ¼ cup of chicken broth. Cover and simmer on low heat for approximately 5 minutes, stirring occasionally.
Add salt and pepper to taste and serve while warm!
Over To You
What is your version of rice stuffing? Share and inspire us.