Creole Cornbread Stuffing (Emeril'S) Recipe

Name: Creole Cornbread Stuffing (Emeril'S)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th); 1/2 tablespoon unsalted butter; 4 cups chicken stock (canned or fresh); 1 cup heavy cream; 1 cup milk; 2 large eggs; 1 tablespoon Emeril's Original Essence, plus; 1 teaspoon Emeril's Original Essence (divided); 1 lb andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage); 3 tablespoons vegetable oil; 3 cups chopped yellow onions; 2 cups chopped celery; 2 cups chopped green bell peppers; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 pinch cayenne pepper; 2 tablespoons minced garlic; 4 teaspoons finely chopped fresh thyme

Servings: persons

½ cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th)
1/2 tablespoon unsalted butter
4 cups chicken stock (canned or fresh)
1 cup heavy cream
1 cup milk
2 large eggs
1 tablespoon Emeril's Original Essence, plus
1 teaspoon Emeril's Original Essence (divided)
1 lb andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage)
3 tablespoons vegetable oil
3 cups chopped yellow onions
2 cups chopped celery
2 cups chopped green bell peppers
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons minced garlic
4 teaspoons finely chopped fresh thyme

1
Preheat oven to 400u00b0F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
2
Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
3
Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
4
Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
5
Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
6
Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
7
Remove from the oven. Serve warm.

1001

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 18 ingredients. The key ingredients include: ½ cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th), 1/2 tablespoon unsalted butter, 4 cups chicken stock (canned or fresh), 1 cup heavy cream, and more.

Yes, Creole Cornbread Stuffing (Emeril'S) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creole Cornbread Stuffing (Emeril'S)

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