rice and stuffing recipe

Written ByJenny Smyth Posted on
rice and stuffing recipe
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The Best rice and stuffing recipe

I’ve been making this rice and stuffing recipe for my family for years, and it’s always a hit. It’s a classic Southern dish that’s perfect for holidays, special occasions, or just a weeknight dinner. I love how it combines the savory flavors of sausage and herbs with the comforting warmth of rice.

My kids devour it, and I appreciate how easy it is to make in large quantities. The best part? It’s also incredibly versatile – I can serve it as a side dish, stuff it inside bell peppers or zucchinis, or even use it as a base for breakfast burritos.

The possibilities are endless! One of the things I love about this recipe is the way the flavors meld together. The sausage gives it a meaty depth, while the herbs add a bright freshness.

And let’s not forget the rice itself – fluffy, tender, and perfectly cooked every time. I’ve experimented with different types of rice over the years, but I always come back to good old-fashioned white rice. There’s just something about its neutral flavor that pairs perfectly with the bold flavors of the stuffing.

Plus, it’s so easy to cook in bulk – just throw it in the pot with some broth and let it simmer until it’s tender. It’s honestly one of my favorite parts of this recipe.

Herbed Rice and Stuffing Casserole

Herbed Rice and Stuffing Casserole

4.9 from 670 votes

A comforting baked dish combining fluffy rice and savory stuffing mix with aromatic herbs and vegetables. This easy casserole is perfect as a side for roasted meats or a satisfying vegetarian main course.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Rice Layer

1 cup long-grain white rice
2 cups low-sodium chicken or vegetable broth
1 tablespoon butter
1/2 teaspoon salt

For the Stuffing Layer

2 tablespoons olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
3 cups dried bread stuffing cubes
1 1/2 cups low-sodium chicken or vegetable broth
1 large egg, lightly beaten

For the Topping

1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a medium saucepan over high heat, bring 2 cups of broth and 1 tablespoon of butter to a rolling boil.
3Stir in 1 cup of rice and 1/2 teaspoon of salt, then reduce the heat to low, cover, and simmer for 18 minutes until the rice is tender and has absorbed all the liquid.
4While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5Add the chopped onion and celery and cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and translucent.
6Stir in the minced garlic, dried sage, dried thyme, and black pepper, and cook for 1 minute until fragrant.
7Remove the skillet from the heat and transfer the cooked vegetables to a large mixing bowl.
8Add the bread stuffing cubes and 1 1/2 cups of broth, then stir gently until the cubes are evenly moistened.
9Let the mixture sit for 5 minutes to allow the bread to absorb the liquid, then stir in the beaten egg until well combined.
10Lightly grease a 9×13-inch baking dish with cooking spray or butter.
11Spread the cooked rice in an even layer across the bottom of the dish.
12Spoon the stuffing mixture over the rice and spread it into an even layer, pressing down lightly with a spatula.
13Bake the casserole uncovered for 25 to 30 minutes until the top is golden brown and the edges are bubbling.
14The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer.
15Remove from the oven and let it rest for 5 minutes.
16Sprinkle the casserole with fresh chopped parsley and grated Parmesan cheese if desired before serving.
17Serve warm as a side dish or a main course.

🔧Equipment

Medium saucepan with lid
Large skillet
9×13-inch baking dish
Mixing bowl
Measuring cups and spoons
Knife and cutting board
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 9g💛Saturated Fat: 3g❤️Cholesterol: 40mg🧂Sodium: 580mg🌾Total Carbs: 50g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 9g

📝Notes

For a gluten-free version, use gluten-free bread stuffing cubes and ensure the broth is gluten-free. You can add cooked sausage or mushrooms for extra flavor and protein.

Watch Video Of How Herbed Rice and Stuffing Casserole Works

This rice and stuffing recipe is truly a staple in our household – we make it at least once a month during the holidays, but also on regular weeknights when we’re looking for something comforting and familiar.

And because it’s so easy to scale up or down depending on our needs, we can enjoy it whenever we want without breaking a sweat.

Whether we’re serving it as a side dish or using it as a base for other meals, this recipe never fails to impress – and that’s why I’m so happy to share it with you today!

❓ Frequently Asked Questions About Herbed Rice and Stuffing Casserole

Q: What type of sausage should I use?

I like to use a combination of pork sausage and chicken sausage for a meaty flavor without being too heavy.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the stuffing mixture up to a day in advance and store it in the fridge until you’re ready to cook it.

Q: Do I need to cook the rice before adding the stuffing mixture?

No, you can add the stuffing mixture directly to uncooked rice and cook it all together.

Q: Can I use leftover turkey or chicken in this recipe?

Of course! This recipe is perfect for using up leftover roasted poultry – just shred or chop it and add it to the stuffing mixture.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains sausage and other animal products. However, you can easily modify it to be vegetarian-friendly by substituting with plant-based sausage alternatives or omitting the sausage altogether.

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