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Sweet Pepper and Andouille Sausage Stuffing

2 tbs olive oil
2 tbs unsalted butter
2 cups green bell peppers, chopped
2 cups celery, chopped
4 cups onions, chopped
1 1/4 lbs Andouille smoked sausage or any smoked sausage, like kielbasa
4 tbs Unsalted butter
2 tbs Garlic, finely diced
2 tbs Tabasco hot sauce
1 1/2 cups chicken stock
1 1/4 cups bread crumbs
1/2 cup mild sweet peppers, coarsely diced

Melt olive oil and butter in a large skillet over medium to high
heat. Add green bell peppers, celery, and onions, and cook until
light brown (10 minutes). Add andouille smoked sausage and cook
until meat is browned, stirring often (5 minutes). Stir in butter,
garlic, and Tabasco hot sauce. Reduce heat and add chicken stock,
bringing it to a simmer (10 minutes). Stir in bread crumbs and
remove from heat. Stir in sweet peppers. Stuff loosely in turkey
cavity. Remember to add to overall cooking time when you stuff a

Option: Instead of using this recipe as a stuffing, put the mixture
into an ungreased 8X8 baking dish. Bake uncovered at 425 for 45
minutes, until top is browned.

This recipe makes enough to stuff a 10 - 12 lb. Turkey.


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