Creole Cornbread Stuffing (Emeril'S)

1. 1

   Preheat oven to 400u00b0F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.

2. 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. 3

   Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.

4. 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. 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. 6

   Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.

7. 7

   Remove from the oven. Serve warm.

* Per serving · 4 servings · Values may vary.