Turkey with andouille dressing

Yield: 12 servings

Measure Ingredient
1.00 tablespoon vegetable oil
½ pounds andouille sausage; finely chopped
1.00 cup chopped onions
½ cup chopped celery
¼ cup chopped bell peppers
4.00 cup crumbled corn bead
2.00 cup chicken stock
1 \N salt; to taste
1 \N cayenne pepper; to taste
¼ cup chopped green onions
1.00 \N deboned 20-pound fresh turkey; carcass
1 \N removed and skin intact
1 \N emeril’s essence; see * note
1.00 \N recipe rillette stuffed duck; see * note

* Note: See the “Emeril’s Essence Information” and “Rillette Stuffed Duck” recipes which are included in this collection.

In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Emeril’s Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends. See “Turducken”, the recipe for which is included in this collection.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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