 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A differant twist on dressing for turkey or chicken. This can be used as stuffing or a side dish. My family uses it for holidays as a side dish! It's a HUGE hit! Sometimes I add ancho chili powder, depends on company. Ingredients:
1/4 lb lean pork |
1/4 lb lean beef |
1/2 lb chicken gizzards(optional) italian sausage is a great substitute |
1/4 c. vegetable oil |
1 c. chopped onion |
1/4 c. chopped bell pepper |
1/2 c. chopped celery |
2 tbs. finely minced garlic |
1 1/4 tsp. sweet paprika |
1 tsp. cayenne |
1 tsp. dried mustard |
1 tsp. ground cumin |
1 1/2 tsp. salt |
1 1/2 tsp. ground black pepper |
1/2 tsp. dried thyme leaves |
1/3 c. thinly sliced scallion tops |
1/2 tsp. dried oregano leaves |
2 tbs. minced fresh parsley |
2 tbs. water |
2 bay leaves |
3 c. boiled rice |
2 tbs. flour |
Directions:
1. Use pre ground pork and beef it works just as well. Cut the pork, beef and chicken gizzards into small pieces and pass twice through the coarse blade of a meat grinder. In a large heavy skillet, heat the oil, add the ground meat and bay leaves, and cook until the meat begins to brown. Add flour, vegetables, and seasonings, and mix thoroughly. Cook until the vegetables are soft and begin to brown. Add two tablespoons of water, and cook for 8 to 10 minutes longer, stirring constantly. Remove the skillet from the heat and set it in a 175 degree oven to keep warm while you prepare the rice.
2. Cook the rice, then toss the cooked rice and the contents of the skillet together in a large, preheated bowl. Serve hot
|
|