Cornbread and Portuguese Sausage Stuffing

Demonstrated by: Executive Chef Elmer Guzman of Sam Choy's Restaurant.
Creole Thanksgiving - November 1, 1999.

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Ingredients:

Cornbread and Portuguese Sausage Stuffing

  • 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

Directions:

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.

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