Recipe courtesy of Jet Tila
Chinese Sausage and Chestnut Rice Dressing
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 47 mg
- Sodium
- 497 mg
I love this Asian variation of rice and sausage dressing. Chinese sausage is sweet and smoky and goes great with Thanksgiving flavors.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 47 mg
- Sodium
- 497 mg
Ingredients
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Directions
- Melt the butter in a heavy large pot over medium-high heat. Add the Chinese sausage and render for about 2 minutes until lightly brown. Remove the sausage and set aside. To the same pot, add the onions and garlic and sauté until tender, about 2 minutes. Cook for another 2 to 3 minutes, until the onions begin to soften, then add the chestnuts, almonds and thyme. Turn the heat to low and continue to cook for all the flavors to come together, another 5 to 7 minutes. Remove from the heat and set aside.
- In a separate pot over medium-high heat, combine the rice and broth. Bring to a boil, then turn the heat to low. Add the cranberries and chicken bouillon powder, then cover the pot with a lid and simmer until the rice is cooked through and all the broth is absorbed, about 20 minutes.
- In a large bowl, combine the rice and chestnut mixture. Season with salt and pepper. Transfer the dressing to a serving platter and garnish with the sausage, green onions and parsley.
