Zutaten für Creole Stuffing
- Cornbread
- Whole Wheat Bread
- Ham
- Smoked Kielbasa
- Sweet Red Pepper
- Green Pepper
- 1 cup chopped celery
- Onions
- Creole Seasoning
- Eggs
- 2 cups chicken broth
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Zubereitung von Creole Stuffing
- Preheat oven to 325°F (160°C).
- In a large bowl, combine 1 pound Andouille sausage (removed from casings), 1 cup chopped celery, 1/2 cup chopped onion, 1 green bell pepper (chopped), 2 cloves garlic (minced), 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 6 cups cubed bread (day-old is best), stirring gently to combine.
- Gradually add 2 cups chicken broth, stirring until the bread is evenly moistened but not soggy. You may need slightly more or less depending on the bread.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the stuffing is heated through.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
5g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Stuffings Dressings Condiments Etc Side Dishes Pork Vegetables American Southern United States Oven Holiday Event Grains Creole Dietary Spicy Christmas Thanksgiving Cooking Mixes Meat Pasta Rice And Grains Taste Mood Equipment Number Of Servings 4 Hours Or Less