Rice Stuffing

Thanksgiving rice stuffing, made Hawaiian style. My long time friend, who is a great cook, shared this recipe with me. She makes this stuffing every Thanksgiving. What wonderful flavors! It reminds me of a kicked up Spanish Rice Dish. You can stuff your turkey or just eat it as a separate dish. I love it both ways!

📝 Ingredients

• 5 cups white rice
• Giblets from turkey
• 1/4 cup Aloha shoyu
• 1/4 cup water
• 8-9 cloves of garlic
• 1 small round onion
• 1 small Chinese yam (Optional)
• 1 can water chestnuts
• 1/2 bell pepper
• 1/2 bunch green onions
• small Portuguese sausage
• 1 can chopped mushrooms
• 1 stalk celery
• 2 bunches Chinese parsley
• 1/2 bunch of American parsley
• olives (optional)
• 1 can tomato sauce
• 1 can tomato paste
• 1 - 1/4 of water
• 2 tsp. Achote oil
• 1/2 tsp. oregano
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Cook giblets in Aloha shoyu and water.
2. 2Do not throw the Aloha shoyu and water out.
3. 3Remove from fire when cooked.
4. 4Dice giblets and all other ingredients and cook on low fire in the Aloha shoyu and water previously used to cook giblets.
5. 5Add the above sauce.
6. 6Cook everything in a large frying pan on low heat for about 15 minutes.
7. 7Add 5 cups of cooked wild rice or white rice to sauce mixture and mix until rice is completely covered and continue to cook in large frying pan on low heat for 5 minutes.
8. 8Stuff bird!
9. 9--- How To Serve: ---
10. 10Take stuffing out of turkey first before carving.
11. 11Place stuffing from bird in a large bowl.
12. 12If you have any leftover stuffing that was not used in the turkey, place in a separate bowl.
13. 13DO NOT MIX both stuffings together.