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Rice with sausage stuffing and traditional dressing

Tomato, “tomahto,” potato, “potahto,” stuffing or dressing or something like that. So, what’s the difference? Some say it’s whether or not it’s cooked in the turkey (ergo stuffing) or prepared outside the turkey and calling it dressing.


It has also been said anything south of the Mason-Dixon line is called dressing, as stuffing

sounds unpleasant. That may be the case, but this term is used all the time in cooking: stuffed chicken, stuffed pork chops, stuffed veal breast, etc.


While either term may be used interchangeably, they both bring a delicious side dish to mind, usually prepared with and associated with a special dinner.


History reveals to us it has been around for centuries with its first evidence in a Roman cookbook. In that time many foods were used for stuffing like seafood, rabbit, liver, brains, and little — if any — bread or starch.


A 13th-century cookbook had a recipe for a ram stuffed with small birds, and another recipe with a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs. I guess making “turduckens” for holiday meals isn’t so bad then. Sounds like you’re feeding an army and lots of work.


Today’s stuffings are a little simpler, usually bread or rice with vegetables, seasonings and broth with maybe a few other simple ingredients. Of course, ingredients change regionally. Here’s a few I’ve seen that aren’t too crazy: apples, figs, squash, bacon, quite a few different kinds of sausages (from spicy to mild), cornbread, sourdough, onions, celery, rice, chestnuts, and oysters, to name a few.


I’m sure the debate will go on between stuffing or dressing, but one thing is for sure: They sure are delicious side dishes for any meal!


Today I have two recipes for you. One I always use and like, traditional and super simple, and one with rice and sausage our family has made for years.




2 cups wild rice

4 cups chicken broth

1 yellow onion, chopped

1 stalk celery, thinly sliced

1/2 teaspoon ground sage

1/2 teaspoon ground thyme

1/4 teaspoon black pepper

2 tablespoons salted butter


Start the rice first. Rice cookers work great. If using a pot, combine rice, all of the chicken broth and butter. Give it a quick stir, bring to boil, then turn down to a low simmer with the lid on — it takes approximately 15 to 20 minutes.

In a frying pan, cook sausage and crumble while cooking, just to get the red out. Scoop out the sausage, reserving the fat to sauté the onions and celery for about 8-10 minutes until translucent.

In a mixing bowl, combine all ingredients, including rice and sausage, and fold over until well mixed. At this point, you may stuff the turkey cavity with the stuffing loosely and roast the turkey as usual. Or you can bake it in a baking dish in the oven separately by putting the stuffing in a 9-by-13-inch glass dish covered with foil and baking it for 45 minutes at 350 degrees.




12 cups dry bread, cubed

1 yellow onion, chopped

2 cups celery, chopped in small pieces

2 tablespoon butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon ground sage

1/2 teaspoon thyme

2 cups chicken broth


In a sauté pan, combine butter, onions, celery and a pinch of salt and pepper and sauté until translucent. Heat chicken broth. Combine all ingredients in a mixing bowl and fold together until well mixed.

At this point, you could stuff the turkey cavity loosely and roast the turkey as usual or pour ingredients in a 9-by-13-inch glass baking dish, covered with foil, and bake for 45 minutes at 350 degrees.


I hope you and your family enjoy each other and enjoy the gift of Thanksgiving.



We have all the spices and seasonings you need for these two recipes and of course, you know we have you covered on sausage!


David Theiss is the owner of Butler Gourmet meats, serving Carson City since 1973.


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Let’s Talk Thanksgiving Turkey

Buying a turkey for your holiday dinner can be confusing. We’ll answer the most important (and common) questions below about what you are getting.


Tom Turkey or Hen?

This depends on how many people you are inviting. Hen turkeys range from 8lbs. up to 18lbs. Toms range from 18lbs. up to 30lbs. The main difference is bone structure, there is more meat on a hen, versus a tom. As for the cooking differences, there are little, if any.


How Much? (click our chart below to download a copy).

Our recommendation is 2lbs. per adult (less for kids) to have moderate leftovers.


What Brand?

We suggest a Grade A, not injected or pumped, fresh not previously frozen then thawed to make “fresh” again turkey. Beware of the .29, .39, and .59 cent per pound turkeys, they may be cheap, but paying per pound for injected water, phosphates or salt add up on cost and decrease taste, and do not affect tenderness or moistness as claimed. We offer our premixed brine seasoning to enhance flavor and help with tenderness and moistness.


We at Butler Meats offer only Grade A turkeys that have never been injected with anything. You’ll find that our turkey will be the best you can find on the market – paired with our premixed brine mixture you’ll have the best turkey for your holiday dinners!


Call today to order your fresh non-injected turkey! 775-883-0211


Click on the images to download!


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Butler Meats in the News!

Here is some praise for Butler Meats from the Nevada Appeal,

June 30, 2011.


Click here to read

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