cajun-turkey-stuffing

Cajun Turkey Stuffing

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
STABIN
Recipe by  STABIN

“This is a rice and sausage stuffing that is always a hit. No one ever tires of eating this as leftovers - it doesn't even need any turkey to go with it to make a nice snack or meal. But stuff a turkey with it, and you have an excellent alternative to traditional bread stuffings. The recipe shown here is the huge Thanksgiving-day-with-tons-of-leftovers version. You can obviously cut it down proportionately for smaller meals. The original recipe, as I received it, called for addition of a couple of cans of shucked oysters, something not to my taste, but you can add this if you wish.”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

Directions

  1. Place the chicken broth, rice, celery, and 1 cup of chopped onion into a large pot. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  2. Meanwhile, place the remaining 1/2 cup of onion into a large skillet along with the garlic, pork sausage, and ground beef. Cook and stir over medium-high heat until the meat is brown and crumbly; pour off excess grease, then stir the meat into the cooked rice along with the thyme, parsley, and oregano. Stir well.

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Review (1)

Rate This Recipe
MomZilla (Evin)
11

MomZilla (Evin)

This was great! I used instant rice, because I'm terrible at "real" rice, and it still came out VERY tasty!!! Instead of bulk sausage, I used link sausage (smoked keilbasa type) diced fine and used it to stuff a roasted chicken. Soooo awesome. I'll use the leftovers by itself for lunch tomorrow. I will make this again, going to try it as a base for red beans and rice!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 445 cal
  • 22%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 76 g
  • 25%
  • Protein
  • 13.8 g
  • 28%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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