Illustrated Turducken Recipe

Step 6 Andouille Sausage Stuffing

The proportions for this dressing were multiplied by two from the original recipe below for our increased bird size.

The following recipe makes 5 cups of stuffing.

* 4 tablespoons margarine
* 4 tablespoons unsalted butter
* 4 cups onions, chopped
* 2 tablespoons sweet paprika
* 2 cups chopped celery
* 2 tablespoons minced garlic
* 2 cups green bell peppers, chopped
* 1 and 1/4 pounds andouille smoked sausage
* 2 cups turkey, duck or chicken stock
* 1 and 1/2 cups very fine dry bread crumbs

Set the oven to 425 F (218 C).

Place the margarine in a large skillet on high heat. When the margarine is melted, toss in half of the onions (2 cups), celery (1 cup), and bell peppers (1 cup). Saute for 10-12 minutes or until the onions are dark brown. Add the andouille sausage and cook for about 5 minutes, or until the meat is browned. Add the remaining onions, celery, and bell peppers; also toss in the butter, paprika, garlic, while stirring the whole time. Lower the heat to medium and stir while cooking for about 3 minutes. Pour in the stock and allow to simmer. Continue simmering for about 10 minutes, or until the water evaporates. Stir in the bread crumbs.

Pour the stuffing into an un-greased 8 x 8-inch baking dish. Bake for about 45 minutes, or until it is browned on top. Occasionally stir and scrap the bottom of the pan every 15 minutes.