Cajun Turkey Stuffing Recipes

CAJUN CORN BREAD STUFFING

Cajun Corn Bread Stuffing image

Categories Herb Pepper Pork Side Bake Christmas Thanksgiving Stuffing/Dressing Sausage Cornmeal Corn Fall Winter Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 15

Ingredients

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced
3 cups chopped red bell pepper
3 cups chopped green onions (about 2 bunches)
1 cup chopped shallots (about 8)
1 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 teaspoons dried rubbed sage
1 teaspoon ground allspice
3/4 teaspoon cayenne pepper
1/2 teaspoon minced bay leaves (about 8 small)
4 large eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

Steps:

Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in turkey:
Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

CAJUN JAMBALAYA STUFFING

Cajun Jambalaya Stuffing image

Love stuffing? Try this tasty version packed with turkey and rice.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 package (8 ounces) fat-free smoked turkey sausage, diced
2 teaspoons vegetable oil
1 large onion, chopped (1 cup)
1 small green bell pepper, coarsely chopped (2/3 cup)
1/4 cup finely chopped fresh parsley
1 large clove garlic, finely chopped
1 1/2 cups uncooked long-grain white rice
1 can (10 1/2 ounces) condensed chicken broth
1 1/3 cups water
1 teaspoon Cajun seasoning for poultry

Steps:

Cook sausage in 12-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until lightly browned. Remove sausage from skillet; set aside.
Add oil to same skillet; heat over medium-high heat. Cook onion, bell pepper, parsley and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in rice. Cook about 3 minutes, stirring occasionally, until rice is golden brown.
Stir in sausage, broth, water and Cajun seasoning. Heat to boiling; reduce heat to low. Cover and simmer 18 to 20 minutes or until rice is tender and liquid is absorbed. Use to stuff one 10- to 12-pound turkey.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg

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