Creole Cornbread Stuffing (Emeril's)
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
- 2839.08 ml baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th)
- 7.39 ml unsalted butter
- 946.36 ml chicken stock (canned or fresh)
- 236.59 ml heavy cream
- 236.59 ml milk
- 2 large eggs
- 14.79 ml Emeril's Original Essence, plus
- 4.92 ml Emeril's Original Essence (divided)
- 453.59 g andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage)
- 44.37 ml vegetable oil
- 709.77 ml chopped yellow onions
- 473.18 ml chopped celery
- 473.18 ml chopped green bell peppers
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 0.25 ml cayenne pepper
- 29.58 ml minced garlic
- 19.71 ml finely chopped fresh thyme
directions
- Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
- Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
- Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
- Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
- Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
- Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
- Remove from the oven. Serve warm.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.