Turkey stuffing - [1] 49
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter |
| ½ | pounds | Mild or hot sausage casing discarded and meat crumbled |
| 2 | cups | Yellow onion, finely chopped |
| 2 | cups | Celery, finely chopped |
| 1 | cup | Red sweet pepper, finely chopped & membrane and seeds discarded |
| 1 | Entire Garlic head,minced or pressed | |
| ½ | cup | Minced fresh parsley |
| Cooked turkey giblets and meat from neck, chopped | ||
| 2 | cups | Warm cooked rice |
| 1 | cup | Cooked wild rice |
| 1 | pint | Small whole oysters * or |
| Chopped whole oysters, drain | ||
| 1 | cup | Pecans, chopped |
| 2 | tablespoons | Worcestershire sauce |
| Salt | ||
| Freshly ground pepper | ||
Directions
* Oysters are optional.
To make turkey stuffing, melt the butter in a saute pan or large, heavy skillet, over medium-high heat. Add the sausage, onion, celery, and sweet pepper and cook until the sausage is done and the vegetables are soft, about 5 minutes. Stir in the garlic and saute 1 minute. Remove from heat and stir in the parsley, giblets and neck meat, rice, wild rice, oysters, pecans, and worcestershire sauce.
Mix thoroughly and season to taste with salt and pepper.
Use to stuff a turkey for roasting or spoon into a baking dish, cover tightly with foil, and place in a preheated 350 degree F oven until heated through, about 30 minutes. Alternatively, heat in a microwave oven for about 5 minutes. Enough to stuff a 18-20 lb turkey or serves 8 to 10 as a side dish. From: James McNair's Rice Cookbook c1988.