Creole Cornbread Stuffing with Andouille Sausage and a Crock-Pot Slow Cooker Giveaway!
Creole Contessa
Creole Contessa
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Ingredients

  • 45 minutes to
  • 1 hour at
  • 350 degrees
  • 20 minutes
  • 5 cups day old cornbread, diced into 2 inch chunks
  • 1 stick butter
  • 1 cup chicken gizzards
  • 1 cup evaporated milk
  • 1 cup chicken broth
  • 1 cup onions, diced
  • 1 cup bell pepper, diced
  • 1/2 cup celery, diced
  • 2 cloves garlic, minced
  • 1/2 cup gizzard juice
  • 3 eggs, beaten
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon hot sauce
  • 1 tablespoon creole seasonings
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon oregano, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 5 cups day old cornbread, diced into 2 inch chunks
  • 1 stick butter
  • 1 cup chicken gizzards
  • 1 cup evaporated milk
  • 1 cup chicken broth
  • 1 cup onions, diced
  • 1 cup bell pepper, diced
  • 1/2 cup celery, diced
  • 2 cloves garlic, minced
  • 1/2 cup gizzard juice
  • 3 eggs, beaten
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon hot sauce
  • 1 tablespoon creole seasonings
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon oregano, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper

Instructions

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