Creole Cornbread Stuffing (Emeril'S)

Name: Creole Cornbread Stuffing (Emeril'S)
Ingredients: 12 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

18 ingredients

7 steps

Ingredients

12 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

Directions

1

Preheat oven to 400°F 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.