1 lb of smoked turkey or pork sausage such as kielbasa or andouille
Giblets from your turkey
1/2 stick butter, sweet
2 medium onions, chopped
2 celery ribs w/leaves, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 tsp paprika*
1/2 tsp dried thyme*
1/2 tsp dried oregano*
1/4 tsp cayenne pepper
1/4 tsp fresh ground black pepper
2 c. long grain white rice
1 c. chicken broth
3 c. water
Salt to taste
* This seasoning mix is for the milder sausages, if you use a highly spiced andouille sausage I'd cut the seasoning in half.
Grind the meats (skin the sausages) in a food process until finely ground (you'll need to remove the tough portions of the gizzard)
Melt the butter in a large saucepan and cook the ground meats until dry (about 10 - 12 minutes). Add the vegetables & saute for about 5 minutes or until soft. Add seasonings, stir. Add the rest of the ingredients, bring to a boil, cover and simmer for about 30 minutes.
During this time you can be prepping the turkey for stuffing.
Stuff the turkey and roast until done. Otherwise you can bake the extra stuffing in a 350 degree oven for 30 minutes just to heat since it's already cooked.
This stuffing is especially good with pan gravy from the roasted turkey
Adapted from the Turkey Cookbook by Rick Rodgers