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Orange Scented Apple, Rice and Sausage Dressing

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(Recipe ID: 855)

Source: Chef Joseph Lowery


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  • 1/4 cup Extra Virgin Olive Oil by Colonna* *
  • 2 Tablespoons Butter
  • 2 medium Onions, chopped
  • 1 bunch Green Onions, cleaned and chopped
  • 2 stalks Celery, string removed and chopped
  • 4 cloves Garlic, minced and mashed
  • 3 medium Granny Smith Apples, peeled, cored, chopped and mixed with the juice and zest of 1 orange
  • 1 lb. Italian Sausage, casing removed and lightly sautéed
  • 4 cups Cooked Aborio Rice from Cascina Belvedere * *
  • 1 cup Poultry Stock or good quality commercial broth
  • 3 Eggs, slightly beaten
  • 1 Tablespoon Fennel Seeds
  • 1 Tablespoon Thyme* *
  • 2 Tablespoons Dried Sage* *
  • 2 Tablespoons Orange Blossom Honey from Savannah Bee Company* *
  • 1 Tablespoon Sel de Mer Sea Salt * *
  • 1 Tablespoon Freshly Ground Black Peppercorn * *


  1. Heat olive oil and butter in a large skillet or sauté pan.  Add chopped yellow and green onions and sauté until slightly soft.  Add celery, garlic and apples.  Continue to cook over a medium heat until all ingredients begin to soften.  Remove pan from heat and allow to cool slightly.
  2. In a very large mixing bowl, combine cooked ingredients with the rest of the ingredients and mix very well.
  3. Turn into a large casserol dish that has been lightly oiled.  Bake covered at 350º for about 1 hour.  Can be prepared and stored overnight in refrigerator until ready to bake.

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