Easy Rice Dressing Recipes

Steps:

• In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Steps:

• Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
• In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
• Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
• Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

Steps:

• Place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is cooked and onions are translucent.
• Mix in the rice, celery, sprouts, mushrooms, water chestnuts, poultry seasoning and sage. Cook until all ingredients are warmed through.
• Place dressing in a cheese cloth large enough to hold enough stuffing to fit inside turkey cavity. Any remaining dressing may be put in cheese cloth and set along side turkey while baking so as to absorb turkey drippings.

Steps:

• Preheat the oven to 350 degrees.
• In a large skillet over medium-high heat, sauté the onions, bell pepper, and parsley in the oil until the onions are clear.
• Then add the garlic and sauté another 5 minutes. Stir in the meat, making sure it mixes well with the vegetables, and cook until the meat is browned.
• Pour in the stock, taste for salt, then add the hot sauce and Worcestershire, and mix well.
• Stir in the rice, mix well, then pour into a small greased casserole dish and bake for 45 minutes.

Steps:

• Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
• In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
• Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
• Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

Steps:

• Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots; cook, crumbling meat, over medium heat until no longer pink. Drain., In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into Dutch ovens or stockpots, dividing vegetable-soup mixture evenly among them. Bring to a boil; stir in rice., Carefully transfer mixture to three greased 13x9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.

Steps:

• Very thoroughly, mix raw ground beef with all ingredients except for green onion tops.
• (Must be mixed very well) Spoon in casserole dish that has been sprayed with cooking spray, and cover tightly with foil.
• Bake in preheated 350 oven for 1 hour.
• Remove foil and stir in green onions, mixing very well again.
• Recover with foil and bake for 1/2 hour more.
• Stir and fluff with fork before serving.