1 lb ground pork
1 turkey liver (from the bird), chopped finely with a knife
5 bunches green onions, chopped
2 green bell peppers, diced small
3-4 ribs celery, diced small
5 cloves garlic, minced
2 pounds cooked rice, cooled
1 quart poultry stock
1/2 cup vegetable oil
Kosher salt and Cajun seasoning (such as Zatarain’s, Tony Chachere’s, or a boutique one like “Slap yo Mama” from Ville Platte, my favorite.)
1) In a heavy bottomed pot, heat oil until just about to smoke. Brown the ground pork until crispy and fully cooked, then remove. Add a little more oil if necessary.
2) Brown the green onions, celery and bell peppers until caramelized. Add chopped liver and cooked ground pork and mix well, stirring over high heat for 3-4 minutes, seasoning with salt and Cajun seasoning.
3) Turn heat to low, add poultry stock, and bring to a simmer.
4) Remove from heat and fold in rice. It should be a pretty damp rice/meat mixture. Adjust seasoning.
Bake and serve with the bird or use as stuffing.