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Recipe: Andouille Cornbread Stuffing
Similar Categories: Andouille, Cornbread, Stuffing
1 tablespoon Olive oil
1/4 cup Chopped yellow onions
1/2 cup Chopped andouille sausage - (abt 2 oz)
1/4 cup Chopped green onions
2 tablespoons Chopped celery
2 tablespoons Chopped green bell peppers
1 tablespoon Finely-chopped fresh garlic
1 cup Coarsely-crumbled corn muffins -- homemade,
or purchased
1/2 cup Chicken stock
1 teaspoon OLD BAY seasoning
Salt -- to taste
Freshly-ground black pepper -- to taste
Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir-fry 1 minute. Stir in corn muffins, stock and OLD BAY, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and serve with roast chicken, turkey or pork.
This recipe yields 1 1/2 cups of dressing.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Andouille, Cornbread, Stuffing
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