Andouille Sausage Stuffing
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Recipe Checklist:
Ingredients
  • 1 Andouille Sausage, (Small Dice)
  • ½ Yellow Onion, (Small Dice)
  • ½ Large Carrot, (Peeled and Small Dice)
  • 2 Prepared Stalks of Celery, (Small Dice)
  • ½ Baguette, (Medium Diced)
  • 8 oz Chicken Stock-(Hot)
  • 1 tsp of Fresh Sage
  • Salt and Pepper to Taste
Tools & Equipment
  • Cutting Board
  • Chef’s Knife
  • Large Sauté Pan
  • Measuring Cup
  • Large Kitchen Spoon
  • Measuring Cup
  • Measuring Spoons
Estimated Time
90 Minutes
Yield
Serves 4 as a stuffing for the Perfect Turkey’s De-Boned and Rolled Leg Meat.
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The Andouille Sausage Stuffing will impart flavor and absorb moisture.

Method

Sauté the Andouille Sausage in the Large Sauté Pan with the Small Diced vegetables (Brunoise). While the mixture sautés for 6 to 8 minutes, add the salt and pepper to taste. Keep the mixture moving around the pan with a large Kitchen Spoon.

After about 6 to 8 minutes, add the hot Chicken Stock to the sautéed vegetables. Homemade Chicken Stock is preferred, but store bought will do. At this point also add in the Medium Diced (Parmentier) Baguette. Stir the combined mixture until the Chicken Stock has been fully absorbed which is when it will be complete and ready to use as a stuffing or Side Dish.

*In this recipe, the quantity of stuffing is only sufficient to be used in the De-Boned & Rolled Turkey Leg of Smart Kitchen’s Perfect Turkey. If you want more stuffing with your Thanksgiving meal, double the quantities of each ingredient and bake them together in the oven at 350°F (176.7°C) in a Baking Pan for 1 hour. Serve warm.