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Recipe Name: Andouille Sausage And Corn Bread Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Butter, 1/4 stick
1 Pound(s) Andouille sausages, * cut
into 1/3-inch
1 Breakfast-style bulk
sausage 12-ounce
3 Cup(s) Chopped onions
2 Cup(s) Chopped celery
2 Cup(s) Chopped red bell peppers
1 Cup(s) Chopped green onions
2 Teaspoon(s) Chopped fresh thyme
1 Teaspoon(s) Hot pepper sauce
1 Teaspoon(s) Dried rubbed sage
12 Ounce(s) Dry corn bread stuffing mix
1 1/2 Cup(s) Canned low-salt chicken
broth about
1 Fat, 0 Other Carbohydrates
Melt butter in heavy large skillet over medium-high heat. Add all
sausages and cook until brown and cooked through, breaking up bulk
sausage with back of fork, about 5 minutes. Add onions, celery and red
bell peppers. Cover and cook until vegetables are tender, stirring
occasionally, about 12 minutes. Stir in green onions, thyme, hot
pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be
prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into
sausage mixture. Season with salt and pepper. To bake stuffing in
turkey: Loosely fill main turkey cavity with stuffing. Add enough
broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup,
depending on amount of remaining stuffing). Generously butter glass or
ceramic baking dish. Spoon remaining stuffing into dish. Cover with
buttered foil, buttered side down. Bake stuffing in dish alongside
turkey until heated through, about 30 minutes. Uncover stuffing. Bake
until top is just crisp and golden, about 15 minutes. To bake all of
stuffing in baking dish: Preheat oven to 350F. Generously butter
15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking
dish, using size called for in recipe. Add enough broth to stuffing to
moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared
dish. Cover with buttered foil, buttered side down; bake until heated
through, about 30 minutes. Uncover and bake until top is crisp and
golden, about 20 minutes longer. *Smoked pork-and-beef sausages that
are sold at specialty foods stores. Smoked bratwurst, kielbasa or
smoked Hungarian sausages can be substituted. Makes 10 to 12
servings. Bon Appetit November 1999 Converted by MC_Buster. Per
serving: 537 Calories (kcal); 25g Total Fat; (38% calories from fat);
12g Protein; 77g Carbohydrate; 62mg Cholesterol; 602mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 4
Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 8898
Calories From Fat: 5104
Total Fat: 575.7g
Cholesterol: 2235.4mg
Sodium: 26607.1mg
Potassium: 3715.3mg
Carbohydrates: 482.8g
Fiber: 69.1g
Sugar: 113.8g
Protein: 474.3g

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