Rice and Quinoa Holiday Sausage Stuffing

Makes 6 Servings


2 pkgs Minute® Rice and Quinoa, uncooked
1 3/4 cups chicken broth
8 oz bulk breakfast sausage
3 each ribs of celery, diced
1 onion, diced
1 cup whole cranberries, fresh or frozen
1 each apple, cored and chopped
1/2 cup light brown sugar
1/2 Tbsp dried sage
1/2 Tbsp poultry seasoning
1/2 tsp crushed red pepper flakes


Prepare rice according to package directions, substituting broth for water. Brown sausage a large skillet over medium.  Add celery, onions and cranberries.  Continue to cook  until sausage is cooked and onions are translucent, about 3 minutes.   Add apple, brown sugar, sage,  poultry seasoning and red pepper flakes.  Stir.   Reduce heat to low and cover.  Cook 2 minutes. Stir in cooked rice.