Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 4 ounces (1/2 cup) chopped Andouille sausage
- 1/4 cup chopped green onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped green bell pepper
- 1 tablespoon minced garlic
- 1 cup day old cornbread, crumbled
- 3/4 cup chicken stock
- Creole spice-recipe enclosed
- Salt and pepper
- 2 medium green peppers, tops removed and cavity cleaned out
Directions
Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.
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By aclaire84
on November 23, 2011
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I made this stuffing for Thanksgiving five years ago, and my brother - a notorious stuffing("dressing!" hater - loved it! Our families live a ways apart so we can't always make it together every holiday, but he'll be at our gathering this year; I'm making it again as a surprise. Thanks, Emeril.
By dennesem_12628229
San Clemente, Ca
on December 20, 2010
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Very good stuffing. Worth the extra effort!
By yosbelipi
Miami, FL
on November 22, 2010
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I made this recipe back in 2003 for Thanksgiving and added a bit more of all the spices and ingredients to taste and MAN WAS IT DELICIOUS. My wife and I make it every year for the Holidays. My PC crashed last year and I lost the recipe but easily found it today on this site. THANK You FOOD NETWORK!!!
Read all 11 reviews