| Level: | Easy |
| Yield: | 2 servings |
| Level: | Easy |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 4 ounces (1/2 cup) chopped Andouille sausage
- 1/4 cup chopped green onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped green bell pepper
- 1 tablespoon minced garlic
- 1 cup day old cornbread, crumbled
- 3/4 cup chicken stock
- Creole spice-recipe enclosed
- Salt and pepper
- 2 medium green peppers, tops removed and cavity cleaned out
Instructions
- Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 561 |
| Total Fat | 31 g |
| Saturated Fat | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 72 mg |
| Sodium | 1251 mg |
| Serving Size | 1 of 2 servings |
| Calories | 561 |
| Total Fat | 31 g |
| Saturated Fat | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 72 mg |
| Sodium | 1251 mg |
Reviews
This is my all time fave stuffing for Thanksgiving.
this recipe has saved me on all our travel Thanksgiving trips. simply delicious dish