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The Bruno’s Arborio Rice Thanksgiving Turkey Stuffing Live on ABC7


2 lbs. Arborio Rice

1 lb. Sausage Meat

6 cups. Baby Portobello Mushrooms Sliced

2 large Spanish Onions Chopped 

6 large Bay Leaves 

4 oz. Olive Oil 

4 oz. Italian Flat Leaf Parsley

Salt and Pepper to Taste


In a sauce pan coat the bottom with olive oil and add Arborio Rice. Toast lightly until golden in color. Add water until rice is covered by two inches. Bring to a boil and stir for 20 minutes. Set aside. 

In a separate sauce pan coat the bottom with oil and bring it up to temperature. Sauté sausage first until golden brown. Add onions, mushrooms and Bay Leaf and sauté all together for 12 minutes. Add parsley, salt and pepper to taste and mix well.

Combine with rice and mix well. Once cooled stuff your Turkey’s cavity packing in very tightly. Cook your Turkey accordingly. 


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