Cajun Poultry Stuffing

Name: Cajun Poultry Stuffing
Yield: Serves 8 to 10
Ingredients: ¼ pound chicken livers, finely chopped; 3 eggs; 10 cups cubed Cajun Three-Pepper Bread; 1 tablespoon Tabasco sauce; ½ pound chicken gizzards, finely chopped; 1 teaspoon dried mustard; 3 cups chopped celery; 1 cup chopped yellow onion; 1 teaspoon ground cumin; 2 teaspoons crushed dried thyme; ¼ cup minced garlic; 1 teaspoon freshly cracked black pepper; 1 bay leaf; ½ cup butter; 1 pound fresh andouille sausage, casings removed; 1 teaspoon salt

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

This recipe is excellent for both turkey and free-range chicken, which is rich enough to stand up to its spiciness. You should have enough to stuff a 10- to 12- pound turkey.

Ingredients

½ cup butter
1 cup chopped yellow onion
3 cups

Main course
Spicy

Method

Melt the butter in a large sauté pan. Sauté the onion for about 10 minutes. Add the celery and bay leaf and sauté until the celery is soft. Add the garlic and sauté for 2 minutes. Crumble in the sausage and cook for 10 minutes, until the sausage is half done. Add the chicken gizzards and livers and sauté for 5 minutes. Remove the bay leaf. Add all the dried herbs and spices to the meat mixture