GMA Recipe: Creole Cornbread Stuffing

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Creole Cornbread Stuffing
From chef and author Emeril Lagasse
November 19, 2004

Emeril Lagasse is cooking great side dishes for Thanksgiving Dinner 2004 on Good Morning America.

Ingredients

Basic Cornbread, broken into 1-inch pieces (12 cups)

1/2 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 other smoked sausage, cut crosswise into 1-inch pieces

3 cups chopped yellow onions

2 cups chopped celery

2 cups chopped green bell peppers

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Pinch cayenne

2 tablespoons minced garlic

4 teaspoons finely chopped fresh thyme leaves

Directions

Preheat the oven to 250°F. Spread the cornbread in an even layer on a large baking sheet. Bake until dry and crispy, about 45 minutes. Remove and set aside.

Increase the oven temperature to 400°F. Grease a 10 x 15-inch baking dish or two 9-inch square baking dishes with the butter.

Combine the stock, cream, milk, eggs, and 1 tablespoon 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.

Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. 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 and stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme, and cook until fragrant, about 30 seconds. Remove from the heat and add the mixture to the cornbread mixture. Stir to mix well. Pour the mixture into the prepared baking dish and bake until golden brown, 35 to 40 minutes.

Remove from the oven. Cool if using as stuffing or serve warm as side dish.

Makes 10 to 12 servings.

Recipe courtesy of Emeril Lagasse copyright © 2004.