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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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
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CREOLE STUFFING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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