Holiday Rice Dressing

1/2 lb ground beef or pork
1/2 lb chopped giblets
2 cups diced bell pepper
1/2 cup diced celery
1/2 cup chopped green onion and parsley
1 pkg Creole jambalaya mix (7.9 oz)
2-1/2 cups water

Combine meat and vegetables. Saute thoroughly and remove excess grease. Combine meat, vegetable mixture, Creole jambalaya mix and water in saucepan. Cover and cook over low heat 30 minutes or until rice is tender. Mixture may also be baked in a covered casserole dish in a preheated 400F oven for 35-40 minutes.

To Use As Stuffing:
Spoon prepared dressing into a seasoned 2-3 lb chicken. Sew or secure ends with skewers. Baste with butter and bake covered for one hour at 350F. Uncover and continue baking until brown.

For 10-12 lb turkey, triple recipe, stuff seasoned bird and roast as usual.

Add raw oysters, sauteed mushrooms, nuts, or your favorite stuffing ingredients to dressing as desired.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana