Andoullie Smoked Sausage Dressing Recipes
ANDOUILLE DRESSING
Provided by Emeril Lagasse
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends
ANDOUILLE SMOKED SAUSAGE DRESSING
Spicy and delicious kick to your Thanksgiving table. One of the stuffings used in John Madden's Turducken recipes.
Provided by Sophaholic
Categories Thanksgiving
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the margarine in a large skillet over high heat.
- Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saute until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally.
- Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
- Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well.
- Reduce heat to medium and cook about 3 minutes, stirring occasionally.
- Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes.
- Stir in the bread crumbs.
- Remove from heat.
- Transfer mixture to an ungreased 8x8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.
Nutrition Facts : Calories 1000.2, Fat 66, SaturatedFat 23.9, Cholesterol 115, Sodium 2457.5, Carbohydrate 64.1, Fiber 7.7, Sugar 15.6, Protein 39.1
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- In a large skillet, heat the oil over high heat. Stir in 2 cups onions and 1 cup each celery and bell peppers. Saute the vegetables until caramelized, stirring frequently, about 10 to 12 minutes.
- Stir in the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Stir in the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, along with the butter, garlic and Tabasco. Reduce heat to medium and cook about 3 minutes, stirring occasionally to marry the flavors.
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- Place the dressing in a baking dish, cover and refrigerate until chilled before stuffing. (To bake the dressing on its own, place it in an ungreased 8-inch-square baking dish; bake uncovered in a 425-degree oven until browned on top, about 45 minutes, stirring and scraping the pan bottom very well every 15 minutes.)
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