Grandma Booy’s Rice Stuffing Recipe

This is a tradition in the Booy family.  Turkey and Rice Stuffing for Christmas, Easter and Thanksgiving Dinners.

Rice Stuffing
2 tablespoons butter
1 medium onion, diced
1 lb ground pork
1 teaspoon sage
1/8 teaspoon ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
dash of pepper
1/2 cup sliced mushroom
2 stalks celery, sliced
pinch of sage and thyme
1 cup rice

Method:
Mix ground pork, sage, ginger, nutmeg and thyme  together.  Let sit for 15 – 30 minutes to flavour the meat.
Cook 1 cup white rice in 1 1/2 cups water until done.
In large sauce pan melt butter and add diced onion.  Fry until light brown.  Add the ground pork  and fry until done.  Add remaining ingredients and fry until celery and mushrooms are softened. Add a pinch of sage and thyme.  Add rice and fry a few minutes until it is all heated through.  Add a little soy sauce according to your taste.

This recipe would serve 4.  We always double or triple it.

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