Cajun Turkey with Dirty-Rice Stuffing forums

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May 3, 2004
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Cajun Turkey with Dirty-Rice Stuffing

From--Cooking Light


1 (12-pound) fresh or frozen turkey, thawed

2 tablespoons no-salt-added Cajun seasoning (such as Spice Islands)

1/2 teaspoon salt

Cooking spray

Dirty Rice Stuffing

Parsley and rosemary sprigs (optional)

Preheat oven to 350°.

Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Cajun seasoning and salt under loosened skin, and sprinkle in body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 2 1/2 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand 10 minutes before carving. Discard skin. Serve with Dirty-Rice Stuffing. Garnish with parsley and rosemary sprigs, if desired.

Yield: 12 servings (serving size: 6 ounces turkey and 3/4 cup stuffing)

Dirty-Rice Stuffing

2 tablespoons olive oil

1 pound andouille sausage, chopped

1/2 pound chicken livers, cut into bite-size pieces

1 cup finely chopped onion

1 cup finely chopped celery

1 cup finely chopped green bell pepper

1/4 cup no-salt-added Cajun seasoning (such as Spice Islands)

1/4 cup chopped garlic

6 cups hot cooked long-grain rice

3 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

Heat oil in a large Dutch oven over medium-high heat. Add sausage and next 6 ingredients (sausage through garlic); sauté 15 minutes or until browned. Add rice, broth, and salt; cook until liquid is nearly absorbed (about 15 minutes).

Yield: 12 servings (serving size: 3/4 cup)

another really good cajun seasoning is emerils essence. im not a huge emeril fan, but i made his essence for a jambalaya recipe once, and now i always keep some on hand. i buy my spices in bulk from a local co-op. its basically a mixture of herbs with some cayenne, etc.


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