Oak Grove Smokehouse Dirty Rice Mix 7.9 oz Pack of 5

Oak Grove Rice Dressing

1/2 lb. ground beef or pork

1/2 lb. chopped giblets

2 1/2 cups water

1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX

Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender. Serves 4-6.

To use as stuffing for chicken: Spoon prepared dressing into a seasoned 2-3 lb. chicken. Sew or secure ends with skewers; baste with butter and bake covered for 1 hour at 350˚F. Uncover and continue baking until brown.

Variations:

Add raw oysters, sauteed mushrooms, nuts or your favorite stuffing ingredients as desired.

Roast Turkey With Rice Stuffing

2-3 lbs. ground beef, pork or giblets

3 (7.9 oz.) pkgs. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX

6 cups water or lightly seasoned stock

1 (10-12 lb.) turkey

Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a large saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.

Wash turkey and pat dry. Season as desired. Fill cavity of turkey loosely with prepared stuffing. Sew ends or secure with skewers; baste with butter. Bake uncovered at 325˚F. for 3

1/2 - 4 hours or until meat reaches an internal temperature of 180˚F. (For a moister turkey, a lower internal temperature may be desirable.) When turkey is golden brown, cover loosely with foil for remainder of roasting time.

Rice-Stuffed Pork Chops

1/2 lb. ground beef, pork or giblets

1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX

2 1/2 cups water

6 thick pork chops

Salt & pepper

Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.

Slit each pork chop to make a pocket for stuffing. Salt and pepper to taste. Loosely fill the pocket of each pork chop with prepared stuffing and secure slit with toothpicks or skewers. Brown pork chops on each side in a skillet, then place in a baking pan. Bake covered, at 325˚F. until tender, approximately 1 hour. Serves 6.

Variations:

Add raw oysters, sautéed mushrooms, nuts or your favorite stuffing ingredients as desired.

Stuffed Eggplant

1 lb. ground beef or pork

1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX

2 1/2 cups water

2 eggplants

Bread crumbs

Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.

Halve eggplants and parboil until tender. Scoop out pulp and chop. Add chopped eggplant pulp to prepared stuffing. Spoon mixture into eggplant shells and place in a shallow baking pan. Add 1/4 cup water to the pan. Sprinkle filled shells with bread crumbs. Bake at 350˚F. for 40-45 minutes. Serves 4.

Variations:

1. Seafood Stuffed Eggplant - Prepare Stuffed Eggplant, substituting shrimp and crabmeat or other seafood for ground meat. Add seafood after sautéing vegetables and proceed as above.

2. Prepare Stuffed Mirlitons or Stuffed Squash in the same manner as Stuffed Eggplant.

Stuffed Peppers

1 lb. ground beef or pork

1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX

2 1/2 cups water

4 large bell peppers

Bread crumbs

Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.

Cut off tops of the peppers and remove the seeds. Parboil or steam peppers until tender. Place in shallow baking pan. Spoon prepared stuffing into peppers. Sprinkle with bread crumbs. Bake at 350˚F. for 25-30 minutes. Serves 4.