February 2010 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Leftover cornbread and Andouille sausage stuffing for pork chops, chicken, or turkey. Perfect use for leftover cornbread in a cast iron skillet.
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Ingredients
- 4 Tbsp Unsalted Butter
- 1 Cup Andouille Sausage, finely diced
- 1 Cup Spanish Onion, finely diced
- 1 Cup Bell Pepper, finely diced
- 1/2 Cup Celery, finely diced
- 2 Tbsp Fresh Garlic, mined
- 1 Tbsp Fresh Thyme leaves, chopped
- 1 Tbsp Creole Seasoning (less if using commercial, they have more salt)
- 4 Cups leftover Cornbread, crumbled
- 1/2 – 1 Cup Chicken Stock
- 1 Cup Green Onions, finely sliced
- 1 Egg
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