Sausage and Rice Stuffing 4 c. cooked rice - (I like to add chicken bouillon to the water for added flavor) 1 small onion, diced 1 clove minced garlic 2 stalks diced celery with leaves 1 tbsp. olive oil 1 tbsp. butter 2 links of Italian sausage, removed from casing 1/2 tsp. sage salt, pepper, onion and garlic powder to taste2 tbsp. minced parsley 1/3 c. grated cheese Heat olive oil and butter in a large frying pan. Sauté celery and onions for 3-4 minutes; add garlic and sauté for another minute. Add sage, salt, pepper, onion and garlic powder. Crumble sausage into pan and cook until it’s browned and no longer pink. In a large bowl mix cooked rice with grated cheese and parsley. Add sausage mixture to rice and gently mix until everything is combined. Transfer to a serving dish and garnish with additional parsley before serving.
