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Receta Turkey With Jambalaya Stuffing
by CookEatShare Cookbook

Turkey With Jambalaya Stuffing
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  Raciónes: 12

Ingredientes

  • 2 c. uncooked long grain rice
  • 1 1/2 pound warm Italian sausages
  • 3 med. size ribs celery, diced
  • 2 lg. onions, diced (2 c.)
  • 2 med. size red or possibly green bell peppers, cored, seeded, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon dry oregano leaves
  • 3/4 teaspoon grnd red cayenne pepper
  • 1 (16 ounce.) can whole tomatoes in puree
  • 1 tbsp. granulated sugar
  • 2 c. ham (cooked) (8 ounce.)
  • Escarole Leaves
  • Turnip & carrot flowers

Direcciones

  1. Prepare turkey for stuffing as directed on package. Prepare stuffing: Prepare rice according to package directions. Meanwhile, cook sausages 20 min in 12 inch skillet over medium-high heat, turning frequently till well browned. When rice is done, remove from heat; place in large bowl.
  2. Using tongs, remove sausages to cutting board. When cold sufficient to handle, cut into 12 inch cubes. Add in to bowl with rice. Heat drippings remaining in skillet over medium-high heat; add in celery, onions, bell peppers, garlic, salt, oregano and grnd red pepper; cook about 10 min, stirring frequently till vegetables are crisp-tender. Add in tomatoes, in their puree and sugar; bring to boil.
  3. Reduce heat to low; simmer, covered, 15 min. Remove from heat; add in vegetable mix to bowl with rice and sausages. Add in ham; toss well to mix. Cold. Make Double Pepper Gravy during turkey standing time. Garnish turkey platter with escarole leaves and turnip and carrot flowers. Makes 12-14 servings.
  4. Double Pepper Gravy: Scrape pan in that turkey was cooked to loosen brown bits; tilt pan and pour off fat and drippings into 4 c. glass measure. Let fat rise to surface; skim off 1/2 c. fat and place in 3 qt saucepan. Throw away remaining fat; add in lowfat milk to drippings left in measure to make 4 c.; set aside.
  5. Set saucepan with fat over medium high heat; stir in 1/2 c. all-purpose flour till blended and smooth. Stir in 1/2 tsp. salt, 1/4 tsp. grnd red cayenne pepper and 1/2 tsp. freshly grnd black pepper. Cook 2 min, stirring constantly till mix is golden brown. Gradually add in reserved drippings and lowfat milk; bring to boil, stirring constantly; cook 1 minute. Makes about 4 c..