Rice and Quinoa Holiday Sausage Stuffing

Make your holiday extra special with this Rice and Quinoa Holiday Sausage Stuffing. It’s the gift that keeps on giving!

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Rice and Quinoa Holiday Sausage Stuffing

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 10 mins
Servings SERVES 6
Ready in TOTAL TIME 20 mins
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 20 mins


  • 2 pkgs Minute® Rice and Quinoa
  • 1 3/4 cups chicken broth
  • 8 oz bulk breakfast sausage
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup whole cranberries, fresh or frozen
  • 1 apple, cored and chopped
  • 1/2 cup light brown sugar
  • 1/2 tbsp dried sage
  • 1/2 tbsp poultry seasoning
  • 1/2 tsp crushed red pepper flakes


  • Our Rice and Quinoa Holiday Sausage Stuffing is easy to make and will soon become a popular request every holiday season.

    Step 1

  • Prepare rice according to package directions, substituting broth for water. 

    Step 2

  • Brown sausage in a large skillet over medium, about 5 minutes Add celery, onions, and cranberries. Continue to cook until sausage is cooked, and onions are translucent, about 3 minutes. 

    Step 3

  • Add apple, brown sugar, sage, poultry seasoning and red pepper flakes. Stir. Reduce heat to low and cover. Cook 2 minutes. Stir in cooked rice. 

Cooking with Cranberries

Many associate cranberries only with the holiday season and stealing the cranberry sauce show. However, this dried fruit can be used for both sweet and savory recipes throughout the calendar year. 

Tips on Preparing Cranberries

  • Soften Tartness: Add ¼ tsp baking soda while cooking the cranberries to help neutralize the acid. 
  • Cook on Stovetop: 10 minutes on medium heat, cook the cranberries until they pop or split. 
  • Dried Cranberries: Soak cranberries in hot water for 15 to 20 minutes and strain them before using them in the recipe. 
  • Chopped Cranberries: You can chop cranberries in the food processor. 

Try some in our Jasmine Rice and Dried Cranberry Cookies. These drop cookies are soft and chewy with just the right amount of toasty spices thanks to fragrant Minute® Instant Jasmine Rice, tangy cranberries, and rich walnuts. For a savory option try our Rice and Cranberry Pilaf. This Rice and Cranberry Pilaf recipe, which uses Minute® Instant White Rice, cranberries, and toasted walnuts, will sweeten your supper. This colorful side dish is ideal for an informal holiday celebration, a potluck, or a quick dinner at home.

How to Prepare an Apple

Cut the apple in half using a chef’s knife. Using a paring knife to carefully slice out the core and then cutting off the blossom end are two methods for getting rid of the core. Slice the halves into small pieces. The apple can alternatively be sliced into quarters and the core removed using a diagonal cut. Apples should be cut lengthwise first, then into cubes (if this is your desired end result). If you’d like, you can also chop it into thicker slices. Try out your new cutting skills and make our Green Apple and Ginger Salad. This Green Apple & Ginger Shrimp Salad, prepared with delectable Butter & Sea Salt Jasmine Rice Cups, is a 7-minute supper that will brighten your day.

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