Turkey With Andouille Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Emlive07 | 12 | Servings | |
INGREDIENTS
| 1 | T | 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 | ||
| Emerils Essence, see * Note | ||
| 1 | Recipe Rillette Stuffed | |
| Duck see * Note |
INSTRUCTIONS
Note: See the Emerils 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 Emerils 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 20.1mg
Sodium: 150.5mg
Potassium: 148.4mg
Carbohydrates: 4.1g
Fiber: 1.1g
Sugar: 1.5g
Protein: 2.7g