Ingredients:
4 tbsp Unsalted butter
1/2 lb Mild or hot sausage
-casing discarded and meat
-crumbled
2 cup Yellow onion, finely chopped
2 cup Celery, finely chopped
1 cup Red sweet pepper, finely
-chopped & membrane and
-seeds discarded
1 Entire Garlic head,minced or
-pressed
1/2 cup Minced fresh parsley
Cooked turkey giblets and
-meat from neck, chopped
2 cup Warm cooked rice
1 cup Cooked wild rice
1 pt Small whole oysters * or
Chopped whole oysters, drain
1 cup Pecans, chopped
2 tbsp Worcestershire sauce
Salt
Freshly ground pepper
Instructions:
* 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.
Servings: 8
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