Emeril's creole cornbread stuffing

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Creole Cornbread Stuffing

1 baked Fundamental Cornbread, damaged into 1-inch pieces (12 cups) ? tablespoon unsalted butter 4 cups chicken stock or canned low-sodium chicken broth 1 cup heavy cream 1 cup milk 2 large eggs 1 tablespoon plus 2 teaspoons Emeril's Original Essence 1 pound andouille sausage or any other smoked sausage, cut crosswise into 1" pieces 3 tbsps vegetable oil 3 cups chopped yellow let's eat some onions 2 cups chopped celery 2 cups chopped eco-friendly peppers 1 teaspoon salt ? teaspoon freshly ground pepper Pinch of red pepper cayenne 2 tbsps minced garlic clove 4 teaspoons carefully chopped fresh thyme

Boost the oven temperature to 400 levels F. Grease a ten-by-15-inch baking dish or two 9-inch square baking dishes using the butter.

Mix the chicken stock, cream, milk, eggs and 1 tablespoon Essence inside a large bowl and whisk to combine. Add some dried cornbread and stir to combine, splitting up the pieces having a wooden spoon. Cover and refrigerate for one hour.

Meanwhile, warmth a sizable skillet or medium pot over high warmth. Add some andouille and prepare until browned, about a few minutes. Add some vegetable oil and lower the warmth to medium-high. Add some let's eat some onions, celery, peppers, remaining 2 teaspoons Essence, the salt, pepper, and cayenne and stir to combine. Prepare the veggies, stirring from time to time, until very soft and golden, about fifteen minutes. Add some garlic clove and thyme and prepare until aromatic, about thirty seconds. Remove in the warmth and increase the cornbread mixture. Stir to combine well. Pour in to the prepared baking dish and bake until golden brown, 35 to 40 minutes.

Remove in the oven. Serve warm.

Makes ten to twelve portions
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Corporation

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