By Chef Andy Gold
If you’re tackling a turducken this year, you’ll need some stuffing to stand up to your birds. In the spirit of the dish’s origins, this stuffing features Cajun flavor.
- 1 pound cooked Cornbread or corn muffins- your favorite recipe
- 2 large croissants- torn into small pieces
- 1 medium onion- small dice
- 2 stalks celery sliced thin
- 1 red pepper- cored, seeded and diced small
- 1 poblano pepper- cored, seeded and small diced (substitute green bell pepper)
- 1 bunch scallions- washed and sliced thin
- 2 tablespoons garlic- minced
- 1 tablespoon rubbed (dry) sage
- 1 tablespoon chopped fresh sage (optional)
- 1 tablespoon chopped fresh thyme
- 1 teaspoon Old bay Seasoning
- 1 cup (6 oz) – Cooked Andouille sausage- cut in half lengthwise and sliced thin (substitute any favorite cooked sausage)
- 1 cup chicken stock
- 3 large eggs
- 3 tablespoons plus 1 tablespoon butter
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Using 1 tablespoon butter, rub inside with a 12- by 12 -inch or oval pan.
- In a large skillet- heat 3 tablespoons butter until the foam subsides.
- Add the onions, celery, diced peppers, garlic. Cook on a low heat until all is translucent.
- Add the herbs, Old bay Seasoning and season with to taste with salt and pepper.
- Add the sliced scallions. Cook 5 more minutes and cool.
- In a large mixing bowl, crumble the cornbread and the torn croissants. Add the cooled cooked vegetables, the sliced sausage, the chicken stock and the eggs. Mix well altogether. Let rest in the refrigerator 1-2 hours or overnight covered.
- Add the raw stuffing to the pan and spread out evenly.
- Cook in the preheated oven for about 50- 60 minutes until golden brown and bubbling.