No Runny Eggs

The repository of one hard-boiled egg from the south suburbs of Milwaukee, Wisconsin (and the occassional guest-blogger). The ramblings within may or may not offend, shock and awe you, but they are what I (or my guest-bloggers) think.

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Egg’s Soon-to-be World Famous Sausage and Wild Rice Stuffing recipe

by @ 16:34 on November 24, 2010. Tags:
Filed under Miscellaneous.

This little “side” dish is always, and I mean ALWAYS, the first thing gone at the Egg Thanksgiving dinner (even though my dad won’t eat it because of the mushrooms and onions). I haven’t made this myself in a while, but since my younger sister won’t have time to make it this year, it’s falling back to me. Let’s start with the all-important ingredients list:

  • 2 boxes Uncle Ben’s Long Grain and Wild Rice
  • 1 lb. ground pork sausage
  • 12. oz mushrooms
  • 2 cloves garlic
  • 3 stalks celery
  • 1 small onion (an equivalent amount of green onion should also work)
  • 1 pinch nutmeg
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. cumin
  • 2 tsp paprika
  • 2 tsp. seasoning salt
  • 2 eggs

What to do with all this:

  • Chop mushrooms, celery and onion (finely), and crush garlic. Sautee until onions become translucent and the celery becomes at least somewhat soft.
  • Make rice according to package directions.
  • Fry up sausage until cooked, keeping the meat separated.
  • Combine cooked vegetables, rice and sausage, and add remaining seasonings.
  • After it is cool, add beaten eggs (if you add them while the mixture is warm, you’ll start cooking the eggs prematurely).
  • Bake at 350 degrees about 45 minutes.

Bon appetit!

Revisions/extensions (9:14 pm 11/24/2010) - In case you were wondering what two of those look like (click for the full-sized pic)…

That was taken before I mixed the right casserole dish. In case you’re wondering just how much is in each, there’s 5 cups of rice, 2 cups of meat, and 2 cups of vegetables.

Also, I “clarified” a couple of steps.

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