Cajun Bud Stuffing
A Canny Bus Holiday Treat
Jay R. Cavanaugh, PhD
(Chef de Bud)
We love the holiday season.
What a wonderful excuse to just go cook your brains out. There are tons of
recipes out there in the newspapers, magazines, books, and television. Help
yourself!
Here’s a recipe that you
won’t find in Emeril’s cookbook or anyone else for that matter with the
exception of The Canny Bus Trip Kit. What’s Thanksgiving without turkey and
what’s turkey without stuffing? It’s Mutt and Jeff, Yin and Yang, Martin and
Lewis, you get the picture.
Our stuffing is made outside
of the bird. You’ll say but how then do you get all of those great turkey
juices into the stuffing? Don’t worry, there is a way. The trick is that all
you want from your turkey in your stuffing is flavor and not nasty old E. Coli.
That turkey cavern that some folks use to cook their stuffing is a fertile
breeding ground for bacteria that are somewhat common in poultry. So, hey, we
won’t go there but we will save some turkey juice to add to our “stove top”
Cajun stuffing at the end.
You can get very creative
with this simple recipe. We use Andouille sausage but you can substitute bacon,
Italian sausage, or even chorizo or linguica so long as it is precooked. We’re
going to brown the vegetables in Black Out Bud Butter
so we don’t want to expose it too long to too high a heat and we don’t want raw
sausage J
If you don’t like celery
leave it out and try chopped bell pepper instead (Nancy Wife doesn’t like
either and I like both). The apple in this recipe is really optional as is the
diced Serrano chilies.
For those patients who rarely
sleep well a couple of helpings of this stuffing along with all of that
tryptophan from the turkey and all the calories will send them to dreamland by midnight.
Ingredients:
1 pound Andouille sausage-
diced
½ cup Black Out Butter (or
Better Bud Butter)
1 large Texas Yellow sweet
onion (Maui is even better)
½ to 1 cup of chopped celery
2 apples (Granny’s are good so are McIntosh) cored and diced
1 tablespoon chopped fresh sage
1 table spoon chopped fresh thyme
3-4 cups crumbled corn bread (we cheated and made a box of Marie Callender brand kicked up with a tablespoon
of Dr. Jay’s Essence)
3-4 cups whole grain bread croutons (we make our own-hey it’s just dry bread)
1 teaspoon salt
1 tablespoon cracked black pepper
2½ cups of chicken broth (we use “Better than Bullion” and it is the bomb)
½ cups of turkey drippings
Optional:
½ cup of diced fresh Serrano or Jalapeno chili
Directions:
Bake the corn bread mix following
package directions and set aside to cool. We buttered our bake pan with Plugra
butter. You could also use Black Out Butter.
Sautee the sausage, drain the
fat off and set aside to cool. In the same pan melt the Black Out Butter and
gently sauté the onion, celery, salt, and pepper until soft then add the apple
and continue to gently cook until the apples pieces are slightly soft.
Bring 3 cups of water to a
low boil and add 1 tablespoon of Chicken Better Than Bullion. Add the sage and
thyme and cook until dissolved.
Place the corn bread crumbles
and whole grain croutons into a large mixing bowl. Add the onions, celery, etc.
from the sauté pan. Fold in the browned diced Andouille. Add enough seasoned
broth to moisten the stuffing but not too much or it will be mushy.
Bake in an oven preheated to
375 degrees for 30 minutes. Remove from the oven and fold in the turkey juice.
Voila!
Recommended accompaniment:
A full course sage roasted
turkey dinner. This could include Serenity Garlic Roasted Mashed Potatoes with Bud Butter or even Purple Passion Mashed Potatoes. Yikes! Don’t forget the
baked sweet potatoes, steamed green beans with French fried onions, and heck,
we even roasted a smoked Virginia ham.
Recommended Beverage:
Nevada City Winery 1999 Vintage Zinfandel. This is one delicious
wine that will stand up with all of the flavors of your stuffing, other side
dishes, and both roast turkey and ham. For those white wine lovers I’d
recommend a Sterling Vineyards Chardonnay.
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