Read Microsoft Word - Cornbread Stuffing.doc text version

Cornbread Stuffing Ingredients: 4 tablespoons vegetable oil 1 cup onion (small dice) 1 cup red bell pepper (small diced, skinless and seedless) 1 cup celery (diced small and peeled) 2 tablespoons vegetable oil 1 cup andouille sausage (diced) 4 cups corn bread (crumbled) 1 cup scallions (thinly sliced) 2 cups chicken stock (golden and double strength) salt and fresh ground white pepper to taste Method:

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In a sauté pan, add the oil, heat over a low temperature. Add the onions, peppers, celery and slowly cook until vegetables are soft (careful not to color). Season with salt and pepper to taste. Reserve. In a separate pan add 2 tablespoons of oil over a high heat. When oil starts to lightly smoke, add the sausage, stirring and tossing, careful not to burn. Cook until golden brown, approximately 2 minutes. Remove from the pan and blot on a paper towel. Combine the sausage, vegetables, corn bread, scallions and chicken stock into a mixing bowl. Season with salt and pepper to taste. Place the stuffing into a buttered pan, cover with aluminum foil. Place into a preheated 350degree oven and cook for approximately 20 minutes. Remove the foil and cook for an additional 5 minutes or until golden brown. Serve immediately.

Yield 6 servings

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Microsoft Word - Cornbread Stuffing.doc

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