This recipe is a classic southern dish that has been in the family for generations. It’s easy to make and makes great leftovers!

Auntie’s Creole Rice Dressing is a delicious, savory side dish that can be made in less than 30 minutes. It is also gluten-free and low carb.

  • 5 tablespoons oil (vegetable)
  • 2 chopped medium onions
  • 3 celery ribs, leaves included, chopped
  • 1 big, cored, seeded, and diced green or red bell pepper
  • 2 minced garlic cloves
  • 1 pound washed and trimmed chicken livers (or turkey livers if you prefer)
  • 8 oz. andouille or pork kielbasa, sliced into 12 inch pieces
  • If using kielbasa, 1 tablespoon Cajun Seasoning is optional.
  • 3 cups rice (long grain)
  • 6 cups turkey stock 101 or reduced-sodium chicken broth from a can
  • 1 teaspoon kosher salt
  • if using kielbasa, 12 teaspoon ground black pepper, optional


Because Louisiana is a major rice-growing state, there are a plethora of rice dressing recipes to choose from. One of the most popular is made using “dirty” rice, which is dyed brown with a combination of ground chicken, liver, and sausage.

  • 3 tablespoons oil, heated in a large pan over medium heat Cover and add the onions, celery, bell pepper, and garlic. Cook, stirring regularly, for approximately 6 minutes, or until the veggies soften.
  • Process the chicken livers and andouille in a food processor until very finely minced, nearly a purée. Pour into the skillet and simmer, turning periodically, for approximately 10 minutes, or until the meats are fully cooked and no longer pink. If using, stir in the Cajun Seasoning. Take the pan off the heat and put it aside.
  • Heat the remaining 2 tablespoons oil in a large Dutch oven over medium heat. Cook, stirring nearly continuously, for 2 to 3 minutes, or until most of the rice is opaque. In a large mixing bowl, combine the sausage mixture, stock, salt, and pepper, if using. Over high heat, bring to a boil. Reduce the heat to a low setting and cover the pan firmly. Cook for 17 minutes, or until the rice is barely soft and the stock has been absorbed. Allow to cool for 5 minutes after removing from the heat. Stir everything together well. (The dressing may be made ahead of time, chilled, covered, and refrigerated for up to 1 day.) Before using, reheat in a large Dutch oven until warm.)
  • To fill the turkey, combine all of the ingredients in a large mixing bowl. Cool, cover, and chill any leftover dressing in a greased baking dish. Before reheating in a preheated 350°F oven for approximately 20 minutes, drizzle with about 14 cup water or extra stock.


The thanksgiving rice dressing is a traditional dish that is served during the Thanksgiving holiday. It can be made with any type of meat, but traditionally it uses turkey giblets.

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