​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Andouille Dressing

​1 tablespoon canola 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 cornbread 
2 cups chicken stock 
Cajun Dust
Kosher salt and cayenne to taste
1/4 cup chopped green onions 
1 deboned 20 pound fresh turkey, carcass removed and skin intact

In a large sauté pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes.  Add the onions, celery, and bell peppers and sauté 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 Cajun Dust. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends and roast.

Yield:  4 servings

Holiday Dishes