Prep 20 mins
Cook 55 mins
Spicy and delicious kick to your Thanksgiving table. One of the stuffings used in John Madden's Turducken recipes.
- 4 tablespoons margarine
- 4 tablespoons unsalted butter
- 4 cups chopped onions, in all
- 2 tablespoons sweet paprika
- 2 cups chopped celery, in all
- 2 tablespoons minced garlic
- 2 cups chopped green bell peppers, in all
- 1 tablespoon chef paul purdhomme's magic pepper sauce (or substitute Tabasco)
- 1 1⁄4 lbs smoked andouille sausages (preferred) or 1 1⁄4 lbs any other good pure smoked pork sausage such as Polish sausage, ground, to yield 3 cups (kielbasa)
- 2 cups basic chicken stock
- 1 1⁄2 cups very fine dry breadcrumbs (preferably French bread)
- Melt the margarine in a large skillet over high heat.
- Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saute until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally.
- Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
- Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well.
- Reduce heat to medium and cook about 3 minutes, stirring occasionally.
- Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes.
- Stir in the bread crumbs.
- Remove from heat.
- Transfer mixture to an ungreased 8x8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.