Peppadew Sweet Pepper and Andouille Sausage Stuffing

Ingredients

• 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
• 4 tbs. unsalted butter
• 2 tbs. Tabasco hot sauce
• 1 1/2 cups chicken stock
• 1 1/4 cups bread crumbs
• 1/2 cup Peppadew sweet piquante peppers

Directions

1. Melt olive oil and butter in a large skillet over medium to high heat.

2. Add green bell peppers, celery, and onions, and cook until light brown (10 minutes).

3. Add andouille smoked sausage and cook until meat is browned, stirring often (5 minutes).

4. Stir in butter, garlic, and Tabasco(tm) hot sauce.

5. Reduce heat and add chicken stock, bringing it to a simmer (10 minutes).

6. Stir in bread crumbs and remove from heat.

7. Stir in Peppadew(tm) sweet piquante peppers.

8. Stuff loosely in turkey cavity.

9. Remember to add to overall cooking time when you stuff a turkey.

10. Option: Instead of using this recipe as a stuffing, put the mixture into an ungreased 8X8 baking dish.

11. Bake uncovered at 425° for 45 minutes, until top is browned.

Nutrition, whole recipe (rough)

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Smoked Sausage	100g cooked	301
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Green Bell Pepper	1 medium (119g)	31
Chili	1 tsp (2.7g)	8
Celery	1 stalk (40g)	6
Pepper	1 tsp ground (2.3g)	6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.