andouille sausage stuffing
(1 RATING)
Another family recipe from my father-in-law. He gave it to me in a very loose way, with no set amounts - which says to me that it is easily adjustable to suit your taste! This is delicious stuffed in a bird or just baked in a dish all on its own. You can use other types of sausages in this dish - anything you prefer - kielbasa, for instance - I like the spicy kick the cajun andouille gives it though.
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Ingredients
- 2 boxes seasoned croutons (i think the boxes are 6 oz each)
- 1 cup thinly chopped celery
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1 1/2 - 2 cups fresh, sliced mushrooms
- 1 - 2 cups chicken stock
- 1 package aidells cajun style andouille sausages, cut into bit sized slices (rounds)
- - salt and pepper to taste
How To Make andouille sausage stuffing
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Step 1In skillet, melt butter and saute celery, onion and mushrooms.
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Step 2In small pan, heat cut up sausage in about 1/2 cup water. Drain water.
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Step 3In large bowl, combine croutons, sauted vegetables, sausage and salt and pepper. Stir until combined.
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Step 4Add 1 cup of chicken stock, making sure that all croutons are soft and have adequate amount of moisture. May add additional stock to make sure there is enough moisture in the dish. (I usually add a TOTAL of about 2 cups.)
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Step 5Stuff in turkey or chicken, or place into a baking dish. If using a baking dish, bake at 350 for about 45 minutes.
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Category:
Other Side Dishes
Tag:
#Quick & Easy
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