📝 About This Recipe
This soul-warming dish is a quintessential Louisiana celebration side, bridging the gap between a traditional cornbread stuffing and a classic Cajun Dirty Rice. Infused with the 'Holy Trinity' of aromatics and enriched with savory ground meats and chicken livers, it offers a complex depth of flavor that defines the Bayou. The addition of long-grain rice ensures a unique texture that is hearty, moist, and deeply satisfying for any holiday table.
🥗 Ingredients
The Starch Base
- 6 cups Crumbled Cornbread (prepared a day in advance, slightly dry)
- 2 cups Long-grain White Rice (cooked and cooled)
The Meat & Aromatics
- 1/2 lb Ground Pork
- 1/2 lb Ground Beef (80/20 lean-to-fat ratio)
- 1/4 lb Chicken Livers (finely minced or pureed)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 3 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
Liquids & Seasoning
- 3-4 cups Chicken Stock (low sodium, warmed)
- 1/2 cup Unsalted Butter (melted)
- 2 tablespoons Cajun Seasoning (adjust to taste)
- 1 teaspoon Dried Thyme
- 1/2 cup Fresh Parsley (chopped)
- 4 stalks Green Onions (thinly sliced)
- 2 large Eggs (beaten)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter.
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2
In a large heavy-bottomed skillet or Dutch oven over medium-high heat, brown the ground pork and ground beef until no pink remains, breaking it into very small crumbles.
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3
Add the finely minced chicken livers to the skillet. Sauté for 3-4 minutes until they are fully cooked and integrated into the meat mixture.
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4
Lower the heat to medium and add the 'Holy Trinity': the diced onion, bell pepper, and celery. Sauté for 8-10 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for another 2 minutes until the spices are fragrant.
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6
In a massive mixing bowl, combine the crumbled cornbread and the cooked white rice. Toss gently to distribute.
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7
Pour the hot meat and vegetable mixture over the cornbread and rice. Add the fresh parsley and half of the green onions.
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8
Gradually pour in 3 cups of the warm chicken stock and the melted butter. Fold the mixture gently; it should be very moist but not soupy. Add the remaining cup of stock if it feels too dry.
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9
Taste the mixture and adjust seasoning with extra Cajun spice or salt if necessary. Once seasoned to your liking, fold in the beaten eggs to act as a binder.
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10
Transfer the dressing to the prepared baking dish, smoothing the top without packing it down too tightly.
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11
Bake uncovered for 45-55 minutes. The edges should be bubbling and the top should be golden brown and slightly crisp.
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12
Remove from the oven and let it rest for 10 minutes before serving. Garnish with the remaining green onions.
💡 Chef's Tips
Use 'day-old' cornbread for the best texture; fresh cornbread can become too mushy when the stock is added. Don't skip the chicken livers! Even if you aren't a fan, they provide the essential 'dirty' flavor profile and richness that defines this sub-category. If you prefer a spicier kick, add a teaspoon of cayenne pepper or a few dashes of Louisiana-style hot sauce to the liquid mix. For a vegetarian-friendly version, swap the meats for sautéed mushrooms and use vegetable stock, though the flavor profile will shift significantly from the traditional Cajun style.
🍽️ Serving Suggestions
Serve alongside a Cajun-spiced roasted turkey or a honey-glazed ham for a perfect holiday meal. Pair with a crisp, dry Riesling or a cold Abita Amber beer to cut through the richness of the meats. Accompany with a side of smothered green beans or braised collard greens. Drizzle with a little extra turkey giblet gravy right before eating for the ultimate comfort food experience.