Turkey With Andouille Dressing

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1/2 lb	227g / 8oz	Andouille Sausage - finely chopped
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped bell peppers
4 cups	250g / 8.8oz	Crumbled corn bead
2 cups	474ml	Chicken stock
		Salt - to taste
		Cayenne pepper - to taste
1/4 cup	15g / 0.5oz	Chopped green onions
1		Deboned 20-pound fresh turkey, carcass
		Removed and skin intact
		Emeril's Essence - see * Note
1		Rillette Stuffed Duck - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Rillette Stuffed Duck" recipes which are included in this collection.

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

See "Turducken", the recipe for which is included in this collection.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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