Turkey with Andouille Dressing

Categories: Emlive07
Yield: 12 servings

1 tb Vegetable oil
1/2 lb Andouille Sausage; finely
-chopped
1 c Chopped onions
1/2 c Chopped celery
1/4 c Chopped bell peppers
4 c Crumbled corn bead
2 c Chicken stock
Salt; to taste
Cayenne pepper; to taste
1/4 c Chopped green onions
1 Deboned 20-pound fresh
-turkey; carcass
Removed and skin intact
Emeril’s Essence; see * Note
1 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 -
http://www.foodtv.com

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

03-22-1997

Recipe by: Emeril Lagasse

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