Why We Bake It Together
This dish is my holiday hug in a pan. I make it every year. The whole house smells like a cozy party.
My grandson calls it magic rice. He watches the dry rice soak up all that good broth. It swells up tender and happy. That’s the real magic. Food brings us together. That matters more than a perfect meal.
A Little Story for You
I once forgot the sage. Can you believe it? I was talking to my sister on the phone. I got distracted.
The bake was still good. But it missed that warm, cozy note. Sage whispers holidays to your nose. Now I measure my herbs before I call anyone. I still laugh at that. What kitchen mistake makes you smile now?
Let’s Talk Flavor
First, we brown the sausage. That’s the flavor base. Get those little brown bits on the pan bottom. They are gold!
Then we cook the onions and celery in that sausage goodness. Doesn’t that smell amazing? The wine and cream make it all rich and smooth. Fun fact: the wine cooks away, leaving just a nice tang. Do you prefer your holiday dishes creamy or more brothy?
The Quiet Time
After baking, it must rest. Cover on, for ten minutes. This is the quiet time.
The rice finishes soaking up the last drops. Everything settles. This waiting matters. It turns good food into great food. It teaches us patience. The best things often need a little rest.
Make It Your Own
This recipe is a friend. You can change its clothes. Try turkey sausage. Use thyme instead of sage.
No wine? Use more broth. It will still be wonderful. Cooking is about making things work for you. What would you add to make it just right for your family? Tell me if you try something new.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Long-grain white rice | 2 cups | |
| Bulk pork sausage | 8 ounces | |
| Onions | 2, chopped fine | |
| Celery rib | 1 large, minced | |
| Salt and pepper | To taste | |
| Fresh sage | 2 tablespoons, minced | |
| Garlic cloves | 3, minced | |
| Chicken broth | 3 cups | |
| Dry white wine | ½ cup | |
| Heavy cream | ½ cup | |
| Fresh parsley | ¼ cup, chopped | For stirring in after baking |
My Cozy Holiday Sausage & Rice Bake
Hello, my dear! Come sit at the table. Let’s make my holiday bake. It fills the whole house with a wonderful smell. It reminds me of my own grandma’s kitchen. She made this for big family gatherings. I still laugh at that. We kids would sneak bites before dinner. The secret is letting the rice soak up all the tasty broth. Doesn’t that smell amazing? It’s simple, hearty food. It makes everyone feel at home. Let’s get your hands busy.
- First, move your oven rack to the middle. Heat the oven to 350 degrees. Now, take your baking dish. Pour the dry rice right into it. Spread it evenly. This feels like planting seeds in a garden. They will grow into a fluffy meal. (A hard-learned tip: Use a glass or ceramic dish. It heats more evenly than metal.)
- Grab your big saucepan. Cook the sausage over medium-high heat. Break it up with a spoon. Cook until it’s not pink anymore. Then add your chopped onions and celery. Add a good pinch of salt and pepper too. Listen to the happy sizzle. Cook until the veggies get soft. Now add the sage and garlic. Your kitchen will smell like a holiday feast. Cook for just 30 seconds more.
- Here comes the magic part. Pour in the chicken broth, wine, and cream. Let it all come to a boil. Be careful, it gets excited! Once it’s bubbling, pour it right over the waiting rice. Do you see how the rice dances? Cover the dish very tightly with two layers of foil. This traps the steam inside. It’s like tucking the dish in for a nap.
- Bake it for 40 to 45 minutes. The rice will become tender and perfect. Take it out and let it sit, still covered, for 10 minutes. This waiting is the hardest part! Then, take off the foil. Fluff everything with a fork. Stir in the fresh, green parsley. It looks so cheerful. Give it a taste. Does it need more salt or pepper? What’s your favorite cozy smell from the kitchen? Share below!
Cook Time: 40–45 minutes
Total Time: About 1 hour 15 minutes
Yield: 6–8 servings
Category: Dinner, Holiday
Three Fun Twists to Try
This recipe is like a favorite sweater. You can dress it up differently. Here are three ways to make it your own. I love seeing what you dream up.
- The Forest Walk: Skip the sausage. Use sliced mushrooms instead. Add a pinch of thyme. It tastes like a walk in the woods.
- The Spicy Spark: Use spicy Italian sausage. Add a pinch of red pepper flakes with the garlic. It will warm you right up.
- The Autumn Apple: Add one chopped apple with the onions. Use chicken apple sausage. It’s sweet and savory, just like fall.
Which one would you try first? Comment below!
Serving It Up Just Right
This bake is a full meal by itself. But I love to add a little something extra. A simple green salad with a tart vinaigrette is perfect. It cuts through the richness. Some roasted carrots or green beans are lovely too. For garnish, extra parsley is always nice. A sprinkle of crispy fried onions on top adds a fun crunch.
What to drink? For the grown-ups, a glass of the same white wine you cooked with is lovely. It just fits. For everyone, sparkling apple cider in a fancy glass feels like a celebration. The bubbles are so happy. Which would you choose tonight?
Keeping Your Holiday Bake Cozy for Later
Let’s talk about storing this lovely bake. It keeps well in the fridge for three days. Just cover the dish tightly. You can also freeze it for a month. Use a freezer-safe container for that.
Reheating is simple. Add a splash of broth to keep it moist. Warm it in the oven at 350 degrees. I once reheated it without extra liquid. The rice got a bit dry, so I learned my lesson!
This dish is perfect for batch cooking. Make a double batch on Sunday. You will have dinners ready for a busy week. This matters because a warm meal waiting for you feels like a hug. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Sometimes our cooking needs a little help. Here are three common issues. First, the rice is still hard after baking. This means it needed more liquid. Just add a bit more broth next time.
Second, the sausage and veggies might stick to the pan. Scrape those browned bits up! They are full of flavor. I remember when I used to leave them. My dish was never quite as tasty.
Third, the final dish can taste bland. Always taste and season at the end. Salt wakes up all the other flavors. This matters because your confidence grows with each small fix. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free sausage and check your broth label.
Q: Can I make it ahead? A: Absolutely. Assemble the dish the night before. Just bake it the next day.
Q: What if I don’t have wine? A: Use more chicken broth instead. It will still be delicious.
Q: Can I double the recipe? A: You can. Use two baking dishes so it cooks evenly.
Q: Any optional tips? A: A sprinkle of cheese on top is lovely. *Fun fact: Sage is a classic holiday herb believed to bring wisdom.* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cozy bake. It always makes my kitchen smell like home. I would love to see your creation. Sharing food stories connects us all.
Please show me your finished dish. Your photos inspire me and other readers too. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you make.
Happy cooking!
—Elowen Thorn.
Sausage and Rice Holiday Bake
Description
A comforting and savory one-pan bake featuring seasoned sausage, aromatic vegetables, and fluffy rice cooked in a creamy broth and white wine sauce.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spread rice in 13 by 9-inch baking dish.
- Cook sausage in large saucepan over medium-high heat until no longer pink, 4 to 6 minutes, breaking up meat with spoon. Add onions, celery, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and cook until vegetables are softened, 5 to 7 minutes, scraping up any browned bits. Add sage and garlic and cook until fragrant, about 30 seconds.
- Stir in broth, wine, and cream and bring to boil. Once boiling, immediately pour over rice in baking dish. Cover dish tightly with double layer of aluminum foil. Bake until rice is tender, 40 to 45 minutes. Remove from oven and let stand, covered, for 10 minutes. Fluff rice with fork and stir in parsley. Season with salt and pepper to taste. Serve.
Notes
- For a lighter version, you can substitute turkey sausage and use half-and-half instead of heavy cream.