Rice Stuffing

Ingredients

• 5 cups (about 950 g)white rice
• to tasteturkey giblets
• 60 ml (1/4 cup)Aloha shoyu
• 60 ml (1/4 cup)water
• 8–9 clovesgarlic
• 1 smallround onion
• 1 small, optionalChinese yam
• 1 canwater chestnuts
• 1/2bell pepper
• 1/2 bunchspring onions
• 1 smallPortuguese sausage
• 1 canchopped mushrooms
• 1 stalkcelery
• 2 bunchesChinese parsley
• 1/2 bunchAmerican parsley
• to taste, optionalolives
• 1 cantomato sauce
• 1 cantomato paste
• 300 ml (1 1/4 cups)water
• 2 tspachote oil
• 1/2 tsporegano
• to tastesalt and pepper

Instructions

1. 1

   Cook the giblets

   Cook the turkey giblets with the Aloha shoyu and 60 ml (1/4 cup) water.

2. 2

   Keep the liquid

   Do not discard the shoyu and water used to cook the giblets.

3. 3

   Remove from heat

   Once the giblets are cooked, take the pan off the heat.

4. 4

   Chop and simmer

   Dice the giblets and all the other ingredients. Cook them over low heat in the shoyu and water used for the giblets.

5. 5

   Add the sauce

   Add the above sauce mixture.

6. 6

   Cook the mixture

   Cook everything in a large frying pan over low heat for about 15 minutes.

7. 7

   Mix in rice

   Add 5 cups of cooked wild rice or white rice and mix until the rice is fully coated. Continue cooking in the large frying pan over low heat for 5 minutes.

8. 8

   Stuff the bird

   Use the stuffing to fill the turkey, if desired.

9. 9

   Remove before carving

   Take the stuffing out of the turkey before carving it.

10. 10

    Serve bird stuffing

    Put the stuffing removed from the turkey into a large bowl.

11. 11

    Keep extra separate

    If you have stuffing that was not put in the turkey, place it in a separate bowl.

12. 12

    Do not combine

    Keep the stuffing from inside the bird separate from the stuffing that was cooked outside it.

What is Hawaiian-style rice stuffing?

Rice stuffing is a rice-based alternative to the bread stuffing often served at Thanksgiving. This version brings together giblets, Portuguese sausage, vegetables, tomato and shoyu, giving it a savoury, bold character described as reminiscent of Spanish rice.

The recipe’s Hawaiian-style identity comes through in its combination of shoyu, Portuguese sausage and local-style herbs alongside familiar stuffing ingredients. It can be served as a side or used to fill a turkey.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 20g protein, 76g carbs, 14g fat.

The rice supplies most of the carbohydrates, while the Portuguese sausage and achote oil contribute much of the fat; the giblets and sausage provide protein. Shoyu, canned ingredients and added salt can all contribute sodium, so serve a moderate portion with vegetables and taste before salting further.

The rice and seasoning

Rice: The ingredient list specifies white rice, while the method allows cooked wild or white rice. Use cooked rice for the pan-mixing stage, as directed in the method.

Shoyu: The giblets cook in shoyu and water, and that cooking liquid is kept to flavour the other ingredients. Its savoury seasoning means it is worth tasting before adding much extra salt.

Build the savoury base

Giblets: Cooking them first gives them a head start before they are diced and returned to the pan. Keep their cooking liquid, since it becomes part of the flavour base.

Vegetables and sausage: Garlic, onion, pepper, celery, mushrooms, water chestnuts and herbs add a mix of aromatic, earthy and crisp notes. Dice the ingredients so they can be stirred evenly through the rice.

Get the texture right

Even coating: Mix the cooked rice through the sauce until no patches are left unseasoned. Fold it through gently so the grains stay distinct rather than turning mushy.

Final heat: The recipe calls for another 5 minutes over low heat after adding the rice. Stir during this time and take the pan off the heat once the mixture is hot and evenly combined.

Mind the timing

The stated total time is 90 minutes, although the method gives specific times only for the final 15-minute simmer and 5-minute rice stage. Allow for cooking the giblets, preparing the ingredients and cooking the rice as needed.

The steps refer to an “above sauce” without separately explaining how to make it. The ingredient list includes tomato sauce, tomato paste, water, achote oil and oregano, so check that these are prepared as part of the sauce before the rice is added.

Serving and food safety

Serve the pan-cooked stuffing in a bowl alongside turkey and other Thanksgiving dishes. Its rice, sausage and vegetables also make it substantial enough to serve as a separate side.

If you cook any stuffing inside the turkey, remove it before carving and keep it separate from stuffing cooked outside the bird, as the recipe instructs. Follow safe handling and cooking guidance for stuffed poultry.

Recipe notes & tips

• Keep the giblet cooking liquid instead of pouring it away.
• Dice the ingredients to a similar size so they mix more evenly with the rice.
• Use cooked rice for the final pan-mixing step, as specified in the method.
• Add salt cautiously because the shoyu and sausage already season the mixture.
• Keep turkey stuffing and separately cooked stuffing in different serving bowls.

Variations

• Use wild rice: Swap in cooked wild rice, as the method allows, for a different grain texture.
• Include the yam: Add the optional Chinese yam, diced with the other ingredients.
• Add olives: Stir in the optional olives for a briny accent.
• Adjust the herbs: Use the listed Chinese parsley and American parsley, or vary their proportions to suit your taste.
• Serve it separately: Cook the mixture in the pan and offer it as a side without stuffing the turkey.

Common mistakes to avoid

• Discarding the giblet liquid: Keep it for cooking the diced ingredients as directed.
• Adding uncooked rice at the final stage: The method calls for 5 cups of cooked rice.
• Overcooking the rice in the pan: Limit the final low-heat cook to 5 minutes and stir gently.
• Salting too soon: Taste the mixture first because shoyu and sausage are already savoury.
• Combining the two stuffings: Keep stuffing from inside the turkey separate from the portion cooked outside it.

How to store

Refrigerate leftover stuffing promptly in a covered container and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if it seems dry; keep stuffing that was cooked inside the turkey separate from other leftovers.

Frequently asked questions