Mrs Oshaughnesseys Irish Cajun Stuffing Recipes

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

CAJUN STUFFING

Steps:

• 1. In large, oven proof fry pan, over medium-high heat, saute celery, onion, carrot, red pepper and garlic in oil. Saute 3-5 minutes. Add sausage and blackening spice. Mix thoroughly.2. Add warm chicken broth to vegetable mixture in pan along with KELLOGG'S Stuffing Mix. Fold gently together. Place in 9 x 9 x 2-inch baking pan coated with cooking spray. Cover.3. Bake at 350°F about 20 minutes. Remove cover and bake 5 minutes longer. Serve hot. VARIATIONS: Subsitute kielbasa or smoked sausage for andouille sausage.

CAJUN JAMBALAYA STUFFING

Steps:

• Cook sausage in 12-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until lightly browned. Remove sausage from skillet; set aside.
• Add oil to same skillet; heat over medium-high heat. Cook onion, bell pepper, parsley and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in rice. Cook about 3 minutes, stirring occasionally, until rice is golden brown.
• Stir in sausage, broth, water and Cajun seasoning. Heat to boiling; reduce heat to low. Cover and simmer 18 to 20 minutes or until rice is tender and liquid is absorbed. Use to stuff one 10- to 12-pound turkey.

CAJUN CORN BREAD STUFFING

Steps:

• Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
• Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in turkey:
• Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

CAJUN STUFFING

Steps:

• 1. In large, oven proof fry pan, over medium-high heat, saute celery, onion, carrot, red pepper and garlic in oil. Saute 3-5 minutes. Add sausage and blackening spice. Mix thoroughly.2. Add warm chicken broth to vegetable mixture in pan along with KELLOGG'S Stuffing Mix. Fold gently together. Place in 9 x 9 x 2-inch baking pan coated with cooking spray. Cover.3. Bake at 350°F about 20 minutes. Remove cover and bake 5 minutes longer. Serve hot. VARIATIONS: Subsitute kielbasa or smoked sausage for andouille sausage.

EASY, OH SO AMAZING, MRS. CUBBISON'S TURKEY STUFFING, MY WAY

Steps:

• Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
• You can also hard-boil the eggs the night before to save you time.
• I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
• Sauté celery, onion and garlic in olive oil.
• In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
• Add veggies, eggs & seasonings.
• Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
• Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.

MRS. O'SHAUGHNESSEY'S IRISH CAJUN STUFFING

Steps:

• Finely shred day-old bread, using a food processor if available.
• The bread should not be dry or too stale.
• Mix all the ingredients well.
• Packing firmly, press down into a deep baking dish and bake, covered, in a preheated 450°F oven for 45 minutes.
• Remove from the oven, stir well, and again pack down firmly.
• Cover again and bake for another 45 minutes.
• Again mix well and cook for another 20 minutes, uncovered.
• Will last for 4 days refrigerated, or several weeks frozen.