CORNBREAD & ANDOUILLE SAUSAGE STUFFING
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This stuffing is just amazing, especially with gravy.
And could be a meal by itself.
If you cannot find any corn muffins to buy, use a cornbread mix which you can buy from your local supermarket as a substitute.
Prepare on Thanksgiving Day, and cook while the turkey rests.
Super easy to make!
(Makes: 1 1/2 Cups)
Ingredients
1 tablespoon olive oil
1/4 cup chopped yellow onions
1/2 cup chopped andouille sausage (12 ounces)
1/4 cup green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped fresh garlic
1 cup coarsely crumbled corn muffins
1/2 cup chicken stock
1 teaspoon creole seasoning
salt and freshly ground black pepper
Directions
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 the corn muffins, stock and Creole seasoning, 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.
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