Countdown to Turkey Day!
I must start off by telling you how excited I am about today's post. First, I created some moist, delicious stuffing that's been kicked up with the addition of Andouille Sausage.
Secondly, my choice for best smiling food blogger, and my foodie friend Ashley at Center Cut Cook is bringing over the gravy for my stuffing (recipe below).
|image provided by Amazon.com|
I told you today's post is exciting!
Time for the stuffing...start off with day old buttered cornbread. Next cook up some bell peppers, onions, and celery in lots of butter and a little olive oil.
Add plenty of spices and toss in the andouille sausage, casing removed. If you can't find fresh Andouille, smoked sausage works just as well.
I added my precooked chicken gizzards, that I chopped finely in my blender because Big Goo doesn't like gizzards so I hide them...lol!
Allow this meaty goodness to cool then we mix it with eggs, milk, and the cornbread.
People...this is what you're looking for...moisture...if it's not moist before you put it in the oven, it want be moist after you take it out!
Oh, and this can be made in your Crock-Pot Slow Cooker just cook the meat and veggies as described above and transfer to the slow cooker and put in the remaining ingredients, cook on high for 45 minutes to1 hour, then reduce to low and cook for 4-7 hours.
In the oven I baked it for about 1 hour at 350 degrees.
My stuffing turned out fabulous, and it remained moist, which is key.
Don't forget people...you can stuff your Turkey with the mixture and allow more food miracles to happen, as the Turkey juices drip all over the stuffing as they both bake!
I have my fork and I am ready to eat...bring on the turkey...and the gravy that Ms. Ashley made below...YUM!
|image provided by Center Cut Cook|
Creole Cornbread Stuffing with Andouille Sausage and a Crock-Pot Slow Cooker Giveaway!
Prep Time: 20 minutes
Cook Time: 2 hour
Total Time: 2 hour 20 minutes
5 cups day old cornbread, diced into 2 inch chunks
1 stick butter
1 cup chicken gizzards
1 cup evaporated milk
1 cup chicken broth
1 cup onions, diced
1 cup bell pepper, diced
1/2 cup celery, diced
2 cloves garlic, minced
1/2 cup gizzard juice
3 eggs, beaten
4 tablespoon extra virgin olive oil
1 tablespoon hot sauce
1 tablespoon creole seasonings
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon oregano, crushed
1 teaspoon dried thyme
1 teaspoon cayenne pepper
Rinse gizzards and place in a pot covered with water, bring to boil, reduce heat and simmer for about 1 hour are until tender.
Add more water as needed throughout cooking. Once gizzards are complete, add gizzards to blender and process until diced finely, reserve gizzard liquid, and add water if needed to make 1/2 cup. Set aside.
Mix seasoning blend and set aside.
Add butter and olive oil to a big pan over medium high heat, add bell peppers, onions, and celery and cook for 5 minutes, season with 1 tablespoon of seasoning blend, add garlic and cook 1 minute more.
Add Andouille sausage to pan, season with remaining seasoning blend, and hot sauce, cook for about 15 minutes, breaking up sausage as it browns. Remove from heat and allow mixture to cool.
Preheat oven to 350 degrees.
Add cooled mixture to diced cornbread. Mix eggs, milk, broth, and gizzard juice, mix well. Pour over cornbread mixture and blend well.
Place mixture into a 13X 9 inch greased casserole dish and bake covered for 45 minutes, remove foil and bake 15 minutes, are until top is golden brown.