*This recipe is adapted from The Prudhomme Family Cookbook: Old Louisiana Recipes. It is the family favorite. I stuff a large turkey with it and fill a casserole dish. It is excellent with Sweet Potato Gravy, also in The Prudhomme Family Cookbook.
Veggies: This dish is certainly not vegetarian-friendly; however, the spices and vegetables would make a fine base for a vegetable stock, portobello and porcini version, stuffed in bell peppers or you might even pack it in individual portion size squashes! If you use porcini mushrooms, I suggest buying them dried and then grinding them in a coffee bean grinder until they are small dusty granules. This “porcini powder” is my secret ingredient for many dishes and always adds a gorgeous, rich flavor that echoes the richness of a chicken or beef stock mixed with wine or fino. It is altogether vegan friendly and absolutely delicious.
About 10 cups
- 1/4 pound plus 2 tablespoons margarine
- 8 cups chopped red onions
- 4 cups chopped celery
- 4 cups chopped green bell peppers (You can use both green and red bell peppers if you like)
- 2 1/2 pounds andouille smoked sausage (I like to chop most of it up and cut some of it into thicker slices so that the dressing has variation of texture)
- 1/4 pound unsalted butter
- 1/4 cup minced garlic
- 1/4 cup sweet paprika
- 2 tablespoons Tabasco sauce
- 3/4 teaspoon salt
- Herbs de provence to taste
- 3 1/2 cups chicken stock (homemade or Knorrs)
- 1/2 cup white wine (dry)
- 5 cups homemade stock (give or take, depending on how firm you like your stuffing) very fine dry unseasoned bread crumbs (French bread is excellent)
- Using a broad bottom pan, melt the margarine over high heat until almost melted
- Add 4 cups of the red onions, 2 cups of celery, 2 cups bell peppers.
- Saute until well browned, about 35 minutes, stirring and scraping the bottom of the pan.
- Remove pan from heat and add the andouille, stirring well.
- Return pan to high heat, cook till well-browned, about 20 minutes, stirring and scraping.
- Stir in the unsalted butter, remaining 2 cups of onions, 2 cups celery, 2 cups bell peppers, garlic, paprika, Tabasco and salt, stir well.
- Reduce heat to low, cook until vegetables are tender but not soggy, about 15 minutes, stir and scrape.
- Stir in the stock and bring to boil over high heat, stirring and scraping occasionally. Add white wine.
- Boil until fat rises to the top, about 5 minutes.
- Reduce heat to low and stir in bread crumbs, gradually, until mixture is moist but not runny.
- Transfer remaining to ungreased baking pan and bake uncovered in 425 degree oven until well browned, about 1 1/2 hours. You can stir the mixture after the top has browned.
- If you are stuffing a bird, make sure to let the mixture refrigerate and chill well before stuffing fowl.