Cajun Turkey Stuffing

Cajun Turkey Stuffing

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

45 m servings 445 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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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 u...

This was great! I did add the spices to the chicken broth and it taste great!

This turned out pretty good but WAY too much rice. I made as written but next time I will cut the rice back by two cups and leave all other measurements the same. I really enjoyed the sausage/be...

Great dressing! I served it beneath blackened salmon & it was a hit with my family. I did make some alterations, however. I used 1/2 the amount of rice & chicken broth & added garlic powder, oni...

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