Sausage Rice Stuffing

Sausage Rice Stuffing

Bake this classic Thanksgiving side dish inside hollowed out veggies to give your dinner a farm-to-table feel.


6 cups cooked stuffing


20 minutes


60 minutes


Rice Stuffing

  • 2 cups water
  • 1 cup organic_long_grain_white_rice
  • 1 pound ground sausage
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1/2 cup medium sweet onion, chopped
  • 2 cups mushroom caps, chopped
  • 2 tablespoons cooking sherry
  • 1 cup Gruyere cheese, grated
  • 2 teaspoons fresh thyme leaves
  • pinch salt and pepper
  • 1/2 cup low-sodium chicken broth

Butternut Squash

  • 1 medium or large butternut squash
  • 2 tablespoons olive oil, divided
  • salt and pepper
  • 1 cup Gruyere cheese, grated


Rice Stuffing

Bring water to a boil. Add rice and follow the directions on the package; set aside.

Brown the sausage in 1 tablespoon olive oil in sauté pan. Drain; set aside.

Add 1 tablespoon olive oil and butter to sauté pan. Add onion and cook on medium heat until translucent. Add mushrooms and sauté 2 to 3 minutes. Add sherry and cook an additional 2 to 3 minutes. Add cooked rice, sausage, cheese, thyme, salt, pepper and broth and stir over low heat to combine all ingredients.

Butternut Squash

Preheat oven to 350°F.

Cut squash in half lengthwise; remove seeds and pulp and discard. Score across the flesh side.

Drizzle each half with 1 tablespoon olive oil and sprinkle with salt and pepper.

Place the squash flesh side down into a baking pan. Bake 30 minutes or until flesh is fork tender.

Turn squash over and press sides open. Spoon stuffing onto each half of the squash and sprinkle with remaining 1 cup cheese. Bake additional 10 minutes or until cheese has melted. Cut into slices to serve.


This recipe can also make 2 stuffed Acorn Squash.

Follow Butternut Squash directions, but cook acorn squash 30 minutes or until tender.

This recipe can also make 3 stuffed Zucchini Squash.

Follow Butternut Squash directions, but cook zucchini squash 20 minutes or until tender.