Dirty Rice Stuffing Recipes

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DIRTY RICE DRESSING



Dirty Rice Dressing image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1 pound chicken livers
2 tablespoons chicken bouillon granules
2 large eggplant, diced
1 pound ground beef
5 stalks celery with leaves, chopped
1 medium onion, chopped
1 pound breakfast sausage
3/4 stick butter
1 bell pepper, chopped
Cajun seasoning mix
2 to 4 cups uncooked long grain rice
1 cup green onion tops, chopped

Steps:

  • Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
  • In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
  • Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
  • Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

TRADITIONAL RICE STUFFING



Traditional Rice Stuffing image

My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.

Provided by Sheila Kampman

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 tablespoons butter
1 onion, finely chopped
3 cups water
2 teaspoons dried dill weed, or to taste
2 teaspoons poultry seasoning, or to taste
1 tablespoon dried parsley
ground black pepper to taste
2 tablespoons chicken bouillon, or more to taste
1 ½ cups long grain white rice

Steps:

  • Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g

CAJUN DIRTY RICE DRESSING



Cajun Dirty Rice Dressing image

My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers! This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe. For the 'dark roux' I recommend you reference recipe #47651 by chef #15851

Provided by FolkDiva

Categories     Cajun

Time 1h40m

Yield 20 , 20 serving(s)

Number Of Ingredients 18

1 lb ground pork
1 lb ground chuck
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
1/2 cup dark roux (see Gumbo Base (Aka Roux))
1 tablespoon cajun seasoning
1 teaspoon salt
6 cups beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon hot sauce
1 teaspoon black pepper
1/4 cup parsley, chopped
1/2 cup green onion, chopped
15 cups cooked rice, packed

Steps:

  • Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
  • Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
  • Add dark roux and cook for additional 5 minutes.
  • Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
  • Bring mixture to a boil, lower heat and simmer for 30 minutes.
  • Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
  • Stir in green onions and parsley.
  • Stir in cooked rice until completely incorporated.

DIRTY RICE STUFFING



Dirty Rice Stuffing image

Categories     Rice     Side     Spring     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

1 1/2 cups short-grain rice (available at Asian markets and some supermarkets)
1 pound chicken giblets including the livers
2 cups chicken broth
1 parsley sprig
1/2 teaspoon black peppercorns
2 onions
3 1/2 tablespoons vegetable oil
1/4 cup all-purpose flour
1 green bell pepper, chopped
1 rib of celery, chopped
1/2 cup thinly sliced scallion greens
cayenne to taste

Steps:

  • In a heavy saucepan combine the rice, 2 1/2 cups cold water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 minutes, or until it is tender and the water is absorbed.
  • In another heavy saucepan combine the giblets, the broth, 2 cups water, the parsley, the peppercorns, 1 of the onions, halved, and salt to taste, bring the mixture to a boil, and simmer it for 8 to 10 minutes, or until the livers are just cooked through. Transfer the livers with a slotted spoon to a bowl, simmer the mixture for 30 minutes more, and strain the stock through a fine sieve into another bowl, reserving the giblets with the livers. Let the giblets cool, trim the kidneys, and remove the meat from the necks, discarding the skin and bones. Chop the giblets including the livers and return them to their bowl.
  • In a heavy skillet, preferably cast-iron, combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 30 minutes, or until it is the color of milk chocolate. Add the remaining onion, chopped, the bell pepper, and the celery and cook the mixture, stirring, until the vegetables are softened. Add the giblet stock, simmer the gravy for 30 minutes, and stir in the giblets. The rice and the giblet gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing.
  • In a large bowl combine well the rice, the gravy, the scallion greens, the cayenne, and salt to taste.

CORNISH HEN AND DIRTY RICE SAUSAGE STUFFING



Cornish Hen and Dirty Rice Sausage Stuffing image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
3 small white onions, diced (about 1 cup)
1 small green pepper, seeded and finely diced
1 cup sausage meat, casings removed (spicy Italian or chorizo preferred)
1/2 pound chopped chicken livers
1/2 cup chicken gizzards, chopped
2 to 3 cloves chopped garlic
1 tablespoon ground dry oregano
1 tablespoon dry, ground thyme
1/4 chopped parsley
2 cups cold, cooked white rice
4 12-ounce Cornish hens
3 tablespoons soft butter
Salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees.
  • In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
  • Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.

DIRTY RICE



Dirty Rice image

This is the ultimate "anything goes" dish. All you need is some sausage and any kind of raw or cooked meat you might have on hand. We use a tasty mix of sausage, chicken, pulled pork, and ham. The only thing you can't skip are the chicken livers. That's what makes Dirty Rice dirty and gives it its deep, rich flavor. We've been servin' it every Wednesday as a featured side, and we've found that Central New Yorkers really appreciate this frugal New Orleans specialty. It's also good as a stuffing for Cornish hens, pork chops, or turkey.

Yield feeds 4 as a main course or 8 as a side dish or stuffing portion

Number Of Ingredients 17

1/3 cup olive oil
2 cups chopped onion
1 cup chopped green pepper
1 or 2 jalapeño peppers, seeded and minced
Kosher salt and black pepper
2 tablespoons minced garlic
1/2 pound boneless, skinless chicken thighs, cut in 2-inch cubes
1 pound bulk sweet Italian sausage
1/4 pound leftover ham, cut in strips or cubes (about 1 cup)
1/4 pound leftover meat of any kind, shredded or diced (about 1 cup)
1/2 pound chicken livers, puréed in a food processor
3 cups chicken broth or stock (to make your own, see page 168)
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups parboiled long-grain rice (preferably Uncle Ben's)

Steps:

  • Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers, and jalapeños. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver purée. Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.

RICE STUFFING



Rice Stuffing image

Herbs, dried fruit, and bacon instill a wonderful blend of flavor to this distinctive rice stuffing that's perfect for turkey - ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

2 tablespoons butter or margarine
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
1/2 cup chopped walnuts
1/3 cup raisins
1/4 teaspoon paprika
4 slices bacon, crisply cooked and crumbled

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
  • Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.

Nutrition Facts : Calories 170, Carbohydrate 198 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

DIRTY RICE



Dirty Rice image

This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 15

1/2 pound bulk pork sausage
1/2 pound chicken livers, chopped
1 large onion, chopped
1 celery rib, chopped
3 green onions, chopped
2 tablespoons minced fresh parsley
3 tablespoons butter
1 garlic clove, minced
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cups cooked rice

Steps:

  • In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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