Shelly's Recipe

CREOLE STUFFING

Category: Dressing and Stuffing

1 package Jambalaya Mix
1/2 lb meat, depends on meat to stuff
1 cup celery, diced
1 cup onion, diced
4 cloves garlic, minced
1 tsp sage
1 tsp Creole seasoning
2 Tbsp oil or margarine

Saute choice of meat in oil until browned. Add celery, onion and garlic. Saute for 1-2 minutes. Add rice mix and water according to directions. Bring to a boil, reduce heat, simmer for 25 minutes. Remove from heat and allow to set covered for 5 minutes. Add sage and Creole seasoning. Cool slightly. Use as a stuffing for pork, poultry, beef or game. Cook to desired doneness:

Beef 140 - 160 degrees
Pork 160 - 170 degrees
Chicken or game 140 degrees