So here's my basic dressing (stuffing) recipe

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1 lb Andouille Sausage sliced and quartered

3 strips thick-cut bacon

1 cup exotic mushrooms (I said exotic not hallucinogenic)

6 tbsp butter

1 large onion, chopped

3 stalks celery, chopped

1/2 red bell pepper, chopped

6 cloves garlic minced

1 tsp ground thyme

1 tsp Creole seasoning (e.g. Tony Chachere’s or Slap Ya Mama)

1 package Pepperidge Farm Herb Seasoned stuffing mix

16 oz chicken stock



In a large cast iron Dutch oven brown the Andouille over medium high heat and set aside. Cook the bacon leaving the grease behind and chop the bacon, placing it with the sausage. Sauté the mushrooms, remove from the pot and place with the sausage as well. Add butter to the pot and sauté the onion, celery, and bell pepper until the vegetables are soft and translucent. Add garlic, thyme, and Creole seasoning. Add the sausage, bacon and mushrooms back to the pot and stir in. Turn of heat. Add the stuffing bread mix and blend in. Add stock 1/2 cup at a time, mixing in until the stuffing is moist but not sopping. Blend in well then place in a casserole dish and bake for 20 min at 350°.

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