Louisiana “Dirty” Giblet and Rice Stuffing
- 5 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 celery ribs with leaves, chopped
- 1 large green or red bell pepper, cored, seeded, and chopped
- 2 garlic cloves, minced
- 1 pound chicken livers (include the turkey liver, too, if you wish), rinsed and trimmed
- 8 ounces andouille sausage or pork kielbasa, cut into ½-inch slices
- 1 tablespoon Cajun Seasoning, optional if using kielbasa
- 3 cups long-grain rice
- 6 cups Homemade Turkey Stock 101 or canned reduced-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper, optional, if using kielbasa
Instructions:
Louisiana is a leading rice-farming state, so there are lots
of recipes there for rice dressings. One of the most common is based on “dirty” rice, which is colored brown by a ground chicken, liver, and sausage mixture.
- In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions, celery, bell pepper, and garlic, and cover. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.
- In a food processor, process the chicken livers and andouille until very finely chopped, almost a puree. Pour into the skillet and cook, stirring occasionally, until the meats are completely cooked and show no sign of pink, about 10 minutes. Stir in the Cajun Seasoning, if using. Remove from the heat and set aside.
- In a large Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Add the rice and cook, stirring almost constantly, until most of the rice turns opaque, 2 to 3 minutes. Stir in the sausage mixture, stock, salt, and the pepper, if using. Bring to a boil over high heat. Reduce the heat to low and cover tightly. Cook until the rice is barely tender and absorbs the stock, about 17 minutes. Remove from the heat and let stand for 5 minutes. Stir well. (The dressing can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in a large Dutch oven until warmed before using.)
- Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. Drizzle with about ¼ cup water or additional stock before reheating in a preheated 350°F oven for about 20 minutes.