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5 from 4 votes

Orzo Stuffing Recipe

A fabulous holiday stuffing recipe made with orzo pasta instead of day-old bread.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Holiday, Side Dish
Cuisine: American
Servings: 6
Calories: 556kcal
Author: Sommer Collier


  • 1 pound DeLallo Orzo Pasta
  • 1 cup diced celery
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 1/2 cups diced apple
  • 12 ounces chopped bacon
  • 1 tablespoon chopped fresh sage


  • Place a large pot of salted water over high heat and bring to a boil. Cook the orzo according to the DeLallo package instructions and drain, saving 1 cup of the pasta water for later use. (If you plan to use this stuffing in a bird, undercook the pasta a little bit.)
  • Meanwhile, place a large skillet over medium-high heat. Add the bacon to the skillet and brown until just cooked through. Then add the celery, onions and carrots to the skillet and saute for 2-3 minutes. Add the apples, stir and saute another 2-3 minutes until soft, but firm.
  • Now mix in the cooked orzo and sage. Toss well and add 1/2 cup of the reserved pasta water to help the flavors mingle. Toss and cook another 1-2 minutes, using more pasta water if needed. Taste, then salt and pepper as needed. Serve warm.


Serving: 1serving | Calories: 556kcal | Carbohydrates: 67g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 409mg | Potassium: 465mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3695IU | Vitamin C: 5.2mg | Calcium: 46mg | Iron: 1.5mg