Rice filling with sausage and meat (side dish)
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 653, total fat 35 G., saturated fats 16 G., proteins 31 G., carbohydrates 51 G., fiber 0 G., cholesterol 100 mg, sodium 697 mg, sugar 1 G.
Serving size: 1 of 8 servings
Calories 653, total fat 35 G., saturated fats 16 G., proteins 31 G., carbohydrates 51 G., fiber 0 G., cholesterol 100 mg, sodium 697 mg, sugar 1 G.
This Thanksgiving turkey stuffing recipe was created by Rosanna Scotto's grandmother. Despite the name, the stuffing is prepared separately from the turkey and served as a side dish. "Grandma's stuffing can be the centerpiece of the entire holiday table. Thanksgiving always comes down to the basics—family, friends, food. And after the trials we've all endured this difficult year, we've truly come to appreciate every second and every moment," says Rosanna.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g raw Italian sausages without casings
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 220 g of ground beef
- 220 g of ground veal
- 2.5 cups of rice (uncooked)
- 350 g mozzarella, diced
- 0.5 tbsp. grated parmesan
- 1/4 cup chicken broth
We recommend
Recipes with similar ingredients: ground beef, minced veal, rice, onions, mozzarella cheese, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the sausage and cook, breaking up any lumps, until browned; transfer with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, ground beef, and veal, season with salt, and cook, stirring, until browned, about 10 minutes; transfer to the bowl with the sausage.
- Meanwhile, cook the rice according to package directions until al dente. Combine the cooked rice, meat mixture, mozzarella, Parmesan, and chicken broth in a large bowl.
- Transfer everything to a 22x32 cm baking dish. Bake until the cheese is melted, about 20 minutes.
Author of the recipe - Rosanna Scotto is the co-owner of this picturesque guesthouse with home-style cooking.
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