Twyla Sorrells's Recipe

Sausage & Rice Dressing

Category: Rice, Pasta, & Grits

Serves 8 – 10ish

2 cups cooked rice
1/2 medium onion, chopped
1/2 cup chopped pecans
About 2-4 tsps. rubbed sage
(or about 2 Tbsps fresh)
1 pound sage sausage, browned
1/2 stick melted butter
1 cup dried cherries
2 cloves garlic, minced
salt & pepper
Chicken Broth

Mix everything but the broth together in a large mixing bowl. Taste for seasoning and adjust as desired. (Everything is either cooked or can be eaten raw.) Then spoon and smooth into a greased casserole dish. Bake at 350ºF for about a half hour. Check occasionally and add a little chicken broth as needed to prevent drying/scorching. Unless your rice is seriously under cooked you’ll only need 1/2 cup or less.

Note: Not only can you use this to stuff turkeys, it’s a great dish to take to church socials during the winter months.