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One Pot Sausage and Apple Stuffing Rice

One pot sausage and apple stuffing rice simmers long-grain rice with browned pork sausage, apple, and savory herbs in a Dutch oven. The rice turns tender as it absorbs the broth, with softened vegetables and a subtle sweetness from the apple.
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Prep Time 10 minutes
Cook Time 34 minutes
Resting 10 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork sausage bulk
  • 1 yellow onion small, finely chopped
  • 2 celery ribs finely chopped
  • 1 apple medium, firm, cored and cut into 1/2-inch dice
  • 1.5 cups rice long-grain white
  • 1 tsp sage rubbed
  • 0.5 tsp thyme dried
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 2.25 cups chicken broth low-sodium

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, cook the bulk pork sausage, breaking it into small pieces, for 6 to 8 minutes, until browned and cooked through to 160°F.
  2. Spoon off excess fat, leaving about 1 tablespoon in the pot.
  3. Add the onion, celery, and apple and cook for 4 to 5 minutes, stirring occasionally, until the onion and celery begin to soften.
  4. Stir in the rice, sage, thyme, salt, and pepper and cook for 1 minute, stirring to coat the rice.
  5. Pour in the broth and bring to a boil, scraping any browned bits from the bottom of the pot.
  6. Cover, reduce the heat to low, and simmer for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
  7. Remove the pot from the heat and let it stand covered for 10 minutes.
  8. Fluff the rice gently with a fork and serve.

Notes

For the best texture, keep the pot covered while the rice simmers and rests. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a lower-fat variation, bulk turkey sausage can replace the pork sausage.