Who says turkey stuffing should be made with bread? Mine is made with multicolored rice, wild rice, sausage, mushrooms, and more. There is no raw egg in the mix, so you don’t have to worry if the stuffing is under-cooked. And it is delicious. The only debate will be if it is more delicious cooked inside the turkey or baked separately as a side.
- 1 ½ cups mixed rice – red, brown, short grain
- ½ cup wild rice
- 1 quart organic chicken stock (I like Kirkland organic chicken stock)
- 1-2 large onions, chopped
- 2 Tablespoons Trader Joe’s 21 Seasoning Salute (or seasoning of your choice)
- 1 bay leaf
- 1 pound organic bulk sausage with no nitrates or nitrites
- 2-3 large onions
- 1 pound mushrooms (I use baby bellas), chopped
- 3 stalks celery, chopped into ½ inch pieces
- 1-2 Tablespoons Trader Joe’s 21 Seasoning Salute
- Olive or coconut oil for pan
In a large saucepan, add first 6 ingredients. Bring to a boil. Simmer for 20 minutes. Check for doneness. You want the rice to be softening, but not fully cooked. The chicken stock will be mostly absorbed. Cook longer if the rice seems too hard.
In a skillet, brown sausage and onions in oil. Add seasoning. Add mushrooms.
In a large mixing bowl, combine the semi-cooked rice mixture, the sausage mixture, and the chopped celery. Taste for spices, salt. Add as needed.
At this point you can add other things as desired. Chopped nuts, raw cranberries sliced in half, sunflower seeds.
Put the roasting pan in the sink. Put the turkey into the roasting pan. Use a large spoon and your hands to stuff the stuffing into the neck cavity (be sure you have removed the bag of neck and giblets to use in the gravy), and stuff the body cavity. You do not have to worry about this stuffing expanding much, so you can stuff it full.
Lay the turkey on its breast (yes, it is upside down). Roast turkey upside down on a rack if possible for all but 45 minutes of roasting time. Remove turkey from oven. With cooking forks, knives, potholders, flip the turkey to breast side up. Return to oven for last 45 minutes or until the turkey is done. Prick the turkey by the leg bone, and the juices should run clear when it is done. Cooking the turkey upside down keeps the turkey juicy.