Chyrel's Recipes From Friends


Roast Turkey With Cajun Rice Stuffing  



1 1/2 lb. ground beef
1 lb. chopped giblets
1 1/2 c. each: diced bell
pepper and celery
1/2 c. each: chopped green
onions and parsley
3 pkg. Oak Grove Smokehouse
Creole jambalaya mix
6 c. water or lightly seasoned
stock
1 (10 to 12 lb.) turkey

In Dutch oven, brown meats, draining off fat. Add
vegetables and saute until soft. Stir in jambalaya mix and
water or stock. Cover and stir to a boil. Reduce heat and
gently simmer 20 to 25 minutes or until it is tender.
Spoon prepared stuffing loosely into turkey or place
stuffing in casserole and reheat at serving time. Opening with
skewers or sew closed, season turkey and roast, uncovered, at
325 degrees for 2 1/2 to 3 hours, or until meat is done.

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2004

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