Jambalaya Stuffing

4 tablespoon (50 mL) vegetable oil
1 pound (450 g) spicy Italian, chorizo or andouille (Cajun)
    sausages, peeled and crumbled
3 cups (750 mL) diced red and green sweet peppers
2 cups (500 mL) onions, diced
2 cups (500 mL) celery, diced
1 jalapeno chile pepper, seeded and diced
2 cloves garlic, minced
1/2 cup (125 mL) chopped fresh basil
1 tablespoon (15 mL) dried oregano
2 bay leaves
Freshly ground pepper to taste
2 1/2 cups (625 mL) raw white rice, washed
1 (28 ounce) (700-g) can diced tomatoes
1 ounce (25 g) tomato paste
3 cups (750 mL) chicken or vegetable stock

Heat half the oil in a large saucepan, and brown the crumbled sausage. Drain and set aside.

Add the remaining oil to the pan, heat, and saute the peppers, onion, celery, jalapeno, garlic, basil, oregano and bay leaves. Season with pepper. Add the rice and stir to coat evenly. Add the tomatoes, tomato paste and stock and bring to a boil. Stir thoroughly, reduce heat to low, cover and simmer for 30 minutes until all liquid is absorbed and rice is tender, about 30 minutes.

Remove bay leaves, and let the rice stuffing cool enough to handle. Fold in the sausage mixture. Stuff the turkey in the cavity and the neck opening with the jambalaya dressing, making sure not to cram it in too tightly. Roast until juicy, and serve as you would any stuffed bird.