Project Description

Serves 6 to 8

Recipe Ingredients:

  • 4 cups cooked brown rice

  • 2 cups cooked blackeyes

  • 19 ounces hot Italian sausage, casings removed

  • 2 stalks celery, chopped

  • 1 medium onion, chopped

  • 1 cup diced bell pepper (I used a combination of red, yellow and orange bell peppers for more color)

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1-teaspoon paprika

  • 1 1/2 teaspoons poultry seasoning

  • 2 tablespoons butter

  • 2 cups chopped mushrooms

Instructions

Brown sausage in skillet. (Make sure you break up the sausage when you cook.)

Drain fat from sausage,

Add the onions, celery, peppers and garlic to the pan. Cook until onions are tender.

In another skillet, cook the mushrooms with the butter about 2 to 4 minutes, or until done.

Add the herbs to the sausage mixture, and then add mushrooms and rice.

Place stuffing in a casserole dish and heat before serving.

Note: This stuffing can be made ahead.