© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 Slices TURKEY BACON, diced
1 lb SMOKED TURKEY SAUSAGE, chopped (hot or chipotle seasoned preferred)
1/2 lb TURKEY LIVERS, cleaned and cut into small bite-size pieces
1 c finely chopped onion
1 c finely chopped celery
1 c seeded and chopped green bell pepper
3 tbsp Cajun seasoning
3 tbsp minced fresh garlic
6 c hot cooked long-grain rice
3 c TURKEY BROTH or low-sodium broth
Kosher salt and freshly ground black pepper To Taste
1/2 c chopped green onions
Heat a large, heavy Dutch oven over medium-low heat and sauté bacon until slightly crisp.. Remove bacon from the pan and reserve.
Sauté sausage in 2 batches, stirring occasionally, until browned, 2-3 minutes per batch. Return all sausage to pan.
Add liver, onion, celery, bell pepper and seasoning. Sauté 5 to 10 minutes or until lightly browned. Add garlic and sauté only until fragrant, a couple of minutes.
Add rice, broth, and salt. Cook until liquid is nearly absorbed (about 15 minutes). Return bacon to pan and stir to combine.
Sprinkle green onions atop rice and serve immediately.