This savory dish makes an excellent side
dish or turkey stuffing and can be made the day before you roast the turkey. Use it to
stuff the turkey if you wish, directions are provided here for baking separately.
2 pounds ground pork
1 tablespoon Watkins
Poultry Seasoning
1 teaspoon Watkins
Salsa Seasoning Blend
3/4 teaspoon salt
1 cup rice
1/4 cup Watkins Chicken Soup Base
1/2 cup chopped celery
1 medium onion -- chopped
1/2 pound fresh mushrooms -- sliced
1 can (5 oz) water chestnuts -- sliced and drained
1/4 teaspoon Watkins
Garlic Granules
2 eggs
Make sausage. Combine first four ingredients thoroughly and allow flavors to blend while
making rice.
Prepare rice according to package directions, adding soup base to cooking water. Preheat
oven to 350 degrees. Lightly grease a 9 x 13 baking dish. Place sausage in a large, deep
skillet. Cook over medium high heat until evenly browned. Drain off all but 2 tablespoons
of fat and set sausage aside. Add celery, onion, mushrooms, water chestnuts and garlic
granules to the skillet, cook, stirring until tender.
Mix prepared rice, sausage, celery mixture and eggs in prepared baking dish. Bake 15
minutes until lightly browned.
Save 1 1/2 cups of dressing to make Watkins
Turkey & Rice Soup
