Andouille Stuffing Casserole Recipes

FRUIT & NUT ANDOUILLE STUFFING

Steps:

• Preheat oven to 325°. In a Dutch oven, heat butter over medium heat. Add sausage, dried fruit, walnuts and pepper; cook and stir 6-8 minutes or until sausage is lightly browned. Add stuffing cubes; toss to combine. Stir in enough water to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until heated through.

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
• *Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

ANDOUILLE SAUSAGE, SQUASH AND WILD RICE CASSEROLE

Steps:

• In 2-quart saucepan, heat rice and water to boiling, stirring occasionally. Reduce heat to low; cover and cook 40 to 50 minutes or until tender. Drain off excess water.
• Heat oven to 350°F. Spray 2-quart round or oval casserole with cooking spray. In large bowl, mix remaining casserole ingredients. Stir in rice; spoon into casserole.
• In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted. Stir in crushed crackers; sprinkle over rice mixture.
• Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork. (If topping browns too quickly, loosely cover casserole with foil.) Remove from oven. Sprinkle with 1/4 cup cheese and the green onion. Let stand 10 minutes before serving.

ANDOUILLE STUFFING CASSEROLE

Steps:

• 1. Preheat oven to 350. Brown sausage in skillet and set sausage aside leaving drippings in the pan.
• 2. Add butter to pan. Sauté onion, celery, and zucchini about 5 minutes; add poultry seasoning.
• 3. Add garlic, mushrooms, oysters with liquor (juice from can) and half of the sausage. Stir to combine.
• 4. Stir in 1 cup of broth. Heat about 5 minutes. Add stuffing mix and bread crumbs. Add enough remaining broth to moisten.
• 5. Top with remaining sausage and cheese. Bake 25-30 minutes.

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Steps:

• Melt butter in heavy large skillet over medium-high heat.
• Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
• Add onions, celery and red bell peppers.
• Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
• Stir in green onions, thyme, hot pepper sauce and sage.
• Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Stir stuffing mix into sausage mixture. Season with salt and pepper.
• Preheat oven to 350°F
• Generously butter 13x9x2-inch glass or ceramic baking dish.
• Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
• Transfer stuffing to prepared dish.
• Cover with buttered foil, buttered side down.
• Bake until heated through, about 30 minutes.
• Uncover and bake until top is crisp and golden, about 20 minutes longer.

ANDOUILLE SAUSAGE

Steps:

• Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
• Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
• Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
• Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
• To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

ANDOUILLE-STUFFED PORK TENDERLOIN WITH ROSEMARY BUTTER GLAZE

Steps:

• Melt the butter in a large skillet over high heat.
• Add half each of the onions, celery, and bell pepper, and saute until lightly browned.
• Add the remaining onions, celery, and bell pepper, along with the andouille, butter, and Tabasco.
• Saute about three minutes.
• Add the chicken stock and bring to a boil.
• Reduce to a simmer and cook until most of the fat rises to the surface; skim this off, and cook until all the liquid has been absorbed, but the mixture is still moist.
• Stir in the bread crumbs to combine completely.
• Turn the mixture out onto a sheet pan to cool.
• With a knife-sharpening steel or the handle of a wooden spoon, push a hole into the large end of the pork tenderloin, going in as deep as you can.
• Pack this hole with the cooled stuffing.
• (You will be surprised how much the meat will stretch, and how much stuffing will fit, but it does take a little patience.) Heat up a grill or a large cast iron skillet, and sear the outside of the stuffed tenderloins.
• Do not cook through yet.
• You can prepare the dish up to this point and hold it in the refrigerator for later use the same day.
• (In fact, this helps the stuffing to set.) Let cool.
• To finish the stuffed pork, slice the tenderloin into discs about three-fourths inch thick.
• Coat lightly with flour, salt, and pepper.
• Heat the olive oil in a skillet on top of the stove and put the pork discs in.
• Put the skillet into a preheated 400-degree oven, and cook until medium--about six minutes--turning once.
• Remove pork and keep warm Make the sauce in the skillet in which the pork was roasted.
• Melt 1 Tbs of the butter, and saute the garlic and rosemary for about two minutes.
• Add the veal stock or demi glace.
• Bring to a boil, then remove from the heat.
• Whisk in the remainder of the butter to create an emulsified sauce.
• Spoon the sauce onto the plate and place the pork discs on top.