Rice Stuffing

0
279
Rice-Stuffing
- Advertisement -

My long time friend, who is a great cook, shared this recipe with me.  She makes this stuffing every Thanksgiving.  What wonderful flavors!  It reminds me of a kicked up Spanish Rice Dish.

You can stuff your turkey or just eat it as a separate dish.  I love it both ways!

Rice-Stuffing
Print
0 from 0 votes

Rice Stuffing

Thanksgiving rice stuffing, made Hawaiian style. My long time friend, who is a great cook, shared this recipe with me.  She makes this stuffing every Thanksgiving.  What wonderful flavors!  It reminds me of a kicked up Spanish Rice Dish. You can stuff your turkey or just eat it as a separate dish.  I love it both ways!
Prep Time30 mins
Active Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Thanksgiving
Keyword: thanksgiving, rice stuffing, stuffing, turkey, rice
Author: Christine Souza

Materials

  • 5 cups white rice
  • Giblets from turkey
  • 1/4 cup Aloha shoyu
  • 1/4 cup water
  • 8-9 cloves of garlic
  • 1 small round onion
  • 1 small Chinese yam (Optional)
  • 1 can water chestnuts
  • 1/2 bell pepper
  • 1/2 bunch green onions
  • small Portuguese sausage
  • 1 can chopped mushrooms
  • 1 stalk celery
  • 2 bunches Chinese parsley
  • 1/2 bunch of American parsley
  • olives (optional)

Sauce:

  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 – 1/4 of water
  • 2 tsp. Achote oil (Buy the seeds in supermarket and cookl them in frying oil to extract flavoring.  Save the rest of oil for later use).
  • 1/2 tsp. oregano
  • salt and pepper to taste

Instructions

  • Cook giblets in Aloha shoyu and water.
  • Do not throw the Aloha shoyu and water out.  
  • Remove from fire when cooked.  
  • Dice giblets and all other ingredients and cook on low fire in the Aloha shoyu and water previously used to cook giblets.
  • Add the above sauce.
  • Cook everything in a large frying pan on low heat for about 15 minutes.
  • Add 5 cups of cooked wild rice or white rice to sauce mixture and mix until rice is completely covered and continue to cook in large frying pan on low heat for 5 minutes.
  • Stuff bird!

How To Serve:

  • Take stuffing out of turkey first before carving.
  • Place stuffing from bird in a large bowl. 
  • If you have any leftover stuffing that was not used in the turkey, place in a separate bowl.
  • DO NOT MIX  both stuffings together.

Notes

Stuffing should be made the night before stuffing the bird, it is easier to stuff bird when the stuffing is refrigerated.
- Advertisement -

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here