Andouille Smoked Sausage Dressing Food

ANDOUILLE DRESSING

Andouille Dressing image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/2 pound Andouille Sausage, finely chopped
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
4 cups crumbled corn bead
2 cups chicken stock
Salt and cayenne
1/4 cup chopped green onions
1 deboned 20 pound fresh turkey, carcass removed and skin intact

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

Andouille Smoked Sausage Dressing image

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

Ingredients

4 tablespoons margarine
4 tablespoons unsalted butter
4 cups chopped onions, in all
2 tablespoons sweet paprika
2 cups chopped celery, in all
2 tablespoons minced garlic
2 cups chopped green bell peppers, in all
1 tablespoon chef paul purdhomme's magic pepper sauce (or substitute Tabasco)
1 1/4 lbs smoked andouille sausages (preferred) or 1 1/4 lbs any other good pure smoked pork sausage such as Polish sausage, ground, to yield 3 cups (kielbasa)
2 cups basic chicken stock
1 1/2 cups very fine dry breadcrumbs (preferably French bread)

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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