Cornbread and Portuguese Sausage Stuffing
Demonstrated by: Executive Chef Elmer Guzman of Sam Choy's Restaurant
Creole Thanksgiving - November 1, 1999.
1 tablespoon salad oil
1/2 lb Portuguese sausage, chopped
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
2 cups water or stock
1 tablespoon Creole seasoning
2 cups cornbread cubes
4 tablespoons shredded Parmesan cheese
In a large skillet, heat oil and cook sausage for a few minutes. Add onion, bell pepper, and celery; sauté until onion is transparent. Add water and seasoning; cook for 2 to 3 minutes. Stir in cornbread and 2 tablespoons of the cheese. Place in casserole dish, top with the remaining 2 tablespoons cheese, and bake at 325°F for about 30 minutes or until heated. Makes 8 to 12 servings.