Chef Michael Hung's Thanksgiving Sausage And Rice Stuffing Recipe

Thanksgiving Sausage and Rice Stuffing

½ pound chicken sausage, cooked and diced

½ small onion, diced

2 cloves of garlic, sliced

3 sprigs of thyme

1 cup basmati rice

1 ½ cup water, vegetable broth or chicken broth

2 tbs chopped parsley

2 tbs extra virgin olive oil

Salt and pepper to taste

1. In a wide, flat bottom pan, sweat onion, garlic and thyme over low heat in oil until translucent.
2. Add sausage and raw rice. Turn up heat and toast rice until golden brown and smells nutty.
3. Add water and bring to a simmer. Season with salt and pepper. Reduce heat to low and cover with a tight lid. Cook for about 20 minutes.
4. Fluff rice with a fork. Add chopped parsley and reseason with salt and pepper.

Quick Cranberry Sauce

1 pound cranberries

1 cup sugar

½ cinnamon stick

1 star anise

½ vanilla bean

½ cup water

1 pinch salt

1. In a hot pan, caramelize sugar. Immediately add cranberries and stir to coat.
2. Add cinnamon, star anise and vanilla bean.
3. Cook over low heat for 20 minutes, adding water a little bit at a time until cranberries are soft.
4. Season with salt.