• Ingredients: 27
  • Serves: 10

Andouille sausage and corn bread stuffing with canned low-salt chicken broth.

Ingredients

  • 1 1/2 cups canned low-salt chicken broth

For grits:

For topping:

  • 1 1/2 chorizo links , cut into 1/4-inch-thick slices
  • 4 oz. country ham, cut into julienne strips
  • 2 tbsps. unsalted butter
  • 8 medium sea scallops
  • 12 medium shrimp, peeled, and deveined if desired
  • 2 tomatoes, peeled, seeded, and chopped
  • 1/4 cup sliced scallion
  • 1/4 tsp. minced garlic
  • Pinch of Cajun seasoning
  • 1/4 cup water

Equipment:

  • 1 tart pan or 2 tart pans

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

  1. Step 1 Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.

    For this step you will need

  2. Step 2 Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.

    For this step you will need

  3. Step 3 Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead.

To bake stuffing in turkey:

  1. Step 4 Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
  2. Step 5 Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down.

    For this step you will need

  3. Step 6 Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

To bake all of stuffing in baking dish:

  1. Step 7 Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe.

    For this step you will need

  2. Step 8 Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish.
  3. Step 9 Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
  4. Step 10 *Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

Nutrition information

Calories 444 Carbohydrates 35 g (12%)
Fat 27 g (42%) Protein 15 g (29%)
Saturated Fat 10 g (48%) Sodium 1,194 mg (50%)
Polyunsaturated Fat 4 g Fiber 7 g (27%)
Monounsaturated Fat 11 g Cholesterol 52 mg (17%)