Recipe courtesy of Emeril Lagasse
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 pound Andouille Sausage, finely chopped
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped bell peppers
  • 4 cups crumbled corn bead
  • 2 cups chicken stock
  • Salt and cayenne
  • 1/4 cup chopped green onions
  • 1 deboned 20 pound fresh turkey, carcass removed and skin intact

Directions

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 Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends

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