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Mahogany Rice and Quinoa Stuffing


  • 1 tablespoon olive oil
  • 2 tablespoons minced onion
  • 4-5 apple chicken sausage (cut into pieces)
  • Baking spray
  • 1 1/2 cups cooked Lundberg Family Farms Black Japonica Rice (cooked in organic chicken broth)
  • 1 1/2 cups cooked quinoa
  • 1 1/2 teaspoons rosemary
  • 1/2 - 1 cup already roasted brussels sprouts
  • Sea salt to taste

Prep Time:

Cook Time:


Mahogany Rice and Quinoa Stuffing is a way to mix up your side dishes. After all, who says stuffing has to be the same all the time? This is a great option for getting extra protein & vegetables mixed right in.


  1. To roast Brussels Sprouts, heat the oven to 400°F, chop clean Brussels Sprouts in half and toss with oil, garlic and sea salt.
  2. Stir to prevent burning on one side.
  3. Heat oven to 350°F.
  4. Using a medium frying pan, heat the oil using medium heat.
  5. Add the onion and sauté.
  6. Add the sausage and stir until sausage is browned. S
  7. et aside.
  8. Lightly oil a large casserole dish with baking spray.
  9. Combine the cooked rice, quinoa and rosemary.
  10. Using a mini chopper, chop the Brussels sprouts until you have small pieces.
  11. Mix into the casserole dish.
  12. Add the chicken sausage either as bite sized pieces or ground in the mini chopper.
  13. Add sea salt to taste.
  14. Use this to stuff the turkey or bake and serve as a side dish