Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 This does sound very good. The Tofurkey sausage would work well. Donna --- Reed Deborah <debjreed wrote: > Years ago, I'd bet 15, I got a wonderful stuffing > recipe out of a cooking light magazine. Here it is > with subs for sausage and chicken broth which it > originally called for. > Debbie > > Cajun Rice stuffing > ½ lb Italian sausage substitute > 1 t veg oil > 1 ¼ c chopped onion > 1 ¼ c chopped celery > 1 c chopped green pepper > 4 cloves garlic, minced > 2 c long grain rice, uncooked > 1 t dried whole oregano > ½ t salt > ¼ t ground cumin > ¼ t ground red pepper > ¼ t paprika > 4 drops hot sauce > 3 10.5 oz cans vegetable broth > 1 bay leaf > cooking spray > > Cook sausage sub. Crumble. Remove. Heat oil, > add onion and next 3 ingredients. Cook 8 min. > Remove from heat and stir in sausage, rice and next > 8 ingredients. Stir well. Spoon rice into baking > dish (13x9x2) and cover. Cook 350 for 1 hour and 5 > minutes or until liquid is absorbed. > > > > > > Everyone is raving about the all-new Mail. > > [Non-text portions of this message have been > removed] > > Remember when you were young, you shone like the sun. Shine on you crazy diamond. Now there's a look in your eyes, like black holes in the sky. Shine on you crazy diamond. You were caught on the crossfire of childhood and stardom, blown on the steel breeze. " Shine On You Crazy Diamond " - Pink Floyd ______________________________\ ____ Everyone is raving about the all-new Mail beta. http://new.mail. Quote Link to comment Share on other sites More sharing options...
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