Monday, December 9, 2013

Fajita Stuffing

My family always has turkey and stuffing for Thanksgiving and Christmas, so I like to mix it up a little bit with the type of stuffing we use.  Tonight, my husband and I did a trial run with a rice-based stuffing.  It's way easier to make than using bread crumbs, and there's nothing better than the combination of rice and turkey broth.  In honor of Christmas, we used red and green bell peppers.  If you were making this for Thanksgiving, I'd suggest using yellow and orange bell peppers.  Enjoy!

Fajita Stuffing

1 c dry brown rice
2.5 c water
3 tsp low sodium chicken boullion
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/4 large white onion, chopped
1/2 c frozen corn kernals

Put the rice, water and boullion in a pot.  Stir to combine.  Bring to a boil.  Reduce heat to low.  Cover the pot.  Let simmer for about 45 minutes or until water is absorbed.

Meanwhile, saute the bell pepper, onion and corn in a frying pan until the onion is caramelized.

Mix the rice with the veggies, and you're done...unless (like me) you're using this mixture to stuff a turkey!  Fill the turkey cavity with as much stuffing as will fit and cook using the directions for the turkey.

I use a Butterball turkey and a Butterball turkey-size baking bag.  To make the skin extra crisp, separate the skin from the meat with your hang and shove a few pieces of butter under the skin.  Yum!

Follow the directions on the baking bag to cook the turkey, and dinner is served!

Happy eating!

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