ANDOUILLE STUFFING CASSEROLE

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Andouille Stuffing Casserole image

If you're looking for a different stuffing to serve this holiday season, add this delicious dish to your menu. The andouille sausage adds a bit of spice with a hint of smoky flavor. You taste more of the chicken broth and sausage, then you do the oysters so don't let those scare you off. Freshly grated cheddar sprinkled on top is...

Provided by Robin Lieneke

Categories     Casseroles

Time 1h

Number Of Ingredients 13

1/2 onion diced
2 stalk(s) celery chopped
1 1/2 c zucchini, peeled and diced
2 clove garlic, minced
2 Tbsp poultry seasoning
1 c mushrooms, fresh
1 can(s) oysters, 8 oz.
1 1/2 lb andouille sausage
2 Tbsp butter
3 c chicken broth
1 pkg stuffing mix
2 c bread cubes, dry seasoned
2 c cheddar cheese, grated

Steps:

  • 1. Preheat oven to 350. Brown sausage in skillet and set sausage aside leaving drippings in the pan.
  • 2. Add butter to pan. Sauté onion, celery, and zucchini about 5 minutes; add poultry seasoning.
  • 3. Add garlic, mushrooms, oysters with liquor (juice from can) and half of the sausage. Stir to combine.
  • 4. Stir in 1 cup of broth. Heat about 5 minutes. Add stuffing mix and bread crumbs. Add enough remaining broth to moisten.
  • 5. Top with remaining sausage and cheese. Bake 25-30 minutes.

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