Corn Bread Stuffing |
Course : Stuffings
Serves: 1 |
|
| |
Ingredients:
2 quarts corn bread -- crumbled |
2 1/2 medium onion -- diced |
2 1/2 medium green pepper -- diced |
1/2 medium celery -- diced |
2 1/2 pounds andoullie -- diced |
1 tablespoons garlic -- minced |
1/2 teaspoon dry thyme |
3 pieces bay leaf |
1/2 cup corn |
1 pint chicken stock |
1/2 teaspoon salt and pepper |
1 ounce garlic oil |
|
| |
Preparation / Directions:
Saute Andouille in garlic oil until lightly browned. Add vegetables and sweat until soft. Add spices and stock. Reduce by 1/2 and add cornbread. Cook until warmed through. Cool on a sheet pan.
|
| |
Nutritional Information:
312 Calories (kcal); 2g Total Fat; (6% calories from fat); 11g Protein; 63g Carbohydrate; 0mg Cholesterol; 4339mg Sodium |
|
|
|
|
|
