Original Menu Cajun Turkey Stuffing

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Cajun Turkey Stuffing

"This is a rice and sausage stuffing that is constantly a hit. No one ever tires of eating this as leftovers - it would not even need any turkey to go with it to make a pleasant snack or meal. But stuff a turkey with it, and you have an outstanding opportunity to standard bread stuffings. The recipe shown here is the huge Thanksgiving-day-with-tons-of-leftovers model. You can obviously reduce it down proportionately for smaller food. The unique recipe, as I received it, referred to as for addition of more than one cans of shucked oysters, something now not to my taste, but you may add this in case you desire."

Ingredients :

5 quarts fowl broth
10 cups raw white rice
1 1/2 cups chopped celery
1 half cups chopped onion, divided
1 tablespoon garlic, minced
1 pound bulk beef sausage
1 pound floor beef
1 tablespoon dried thyme
1 tablespoon dried parsley
1 tablespoon dried oregano

Instructions :

Prep : 15M	Cook : 20M	Ready in : 45M

Place the chicken broth, rice, celery, and 1 cup of chopped onion right into a big pot. Bring to a boil over excessive heat. Reduce warmth to medium-low, cover, and simmer until the rice is smooth, 20 to 25 minutes.
Meanwhile, vicinity the last half of cup of onion into a large skillet along side the garlic, beef sausage, and floor pork. Cook and stir over medium-high heat until the beef is brown and crumbly; pour off extra grease, then stir the meat into the cooked rice along with the thyme, parsley, and oregano. Stir properly.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it calmly, and make smooth-up less difficult.

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