Andouille Dressing Recipe

Name: Andouille Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 pound Andouille Sausage, finely chopped; 1 cup chopped onions; 1/2 cup chopped celery; 1/4 cup chopped bell peppers; 4 cups crumbled corn bead; 2 cups chicken stock; Salt and cayenne; 1/4 cup chopped green onions; 1 deboned 20 pound fresh turkey, carcass removed and skin intact

Servings: persons

1 tablespoon vegetable oil
1/2 pound Andouille Sausage, finely chopped
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
4 cups crumbled corn bead
2 cups chicken stock
Salt and cayenne
1/4 cup chopped green onions
1 deboned 20 pound fresh turkey, carcass removed and skin intact

1
In a large saute pan, heat the oil.
2
When the oil is hot, render the sausage for about 3 minutes.
3
Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
4
Add the corn bread and chicken stock and mix well.
5
Season the dressing with salt and cayenne.
6
Cook, stirring, for 2 to 3 minutes.
7
Remove from the heat.
8
Season the entire turkey with Essence.
9
Stuff the duck into the turkey.
10
Stuff the remaining space with the dressing.
11
Using butchers twine, tie the turkey to secure the ends.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 pound Andouille Sausage, finely chopped, 1 cup chopped onions, 1/2 cup chopped celery, and more.

Yes, Andouille Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Andouille Dressing

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