Cajun Turkey Stuffing recipe

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Ingredients

5 quarts chicken broth
10 cups uncooked white rice
1 ½ cups chopped celery
1 ½ cups chopped onion, divided
1 tablespoon garlic, minced
1 pound bulk pork sausage
1 pound ground beef
1 tablespoon dried thyme
1 tablespoon dried parsley
1 tablespoon dried oregano

Nutrition Info

444.7 calories
carbohydrate: 76 g
cholesterol: 27.2 mg
fat: 8.3 g
fiber: 1.7 g
protein: 13.8 g
saturatedFat: 3 g
servingSize: -
sodium: 228.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

20 servings

Recipe Note

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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