Peppadew Sweet Pepper and Andouille Sausage Stuffing

Peppadew Sweet Pepper and Andouille Sausage Stuffing Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

This Peppadew Sweet Pepper and Andouille Sausage Stuffing recipe is a delicious and flavorful side dish that is perfect for Thanksgiving or any special occasion. The combination of spicy andouille sausage, sweet peppadew peppers, and savory bread crumbs creates a unique and tasty stuffing that will impress your guests.

History

This recipe combines the flavors of traditional stuffing with a modern twist by adding peppadew sweet piquante peppers. Peppadew peppers are a type of sweet pepper that originated in South Africa and have a slightly spicy and tangy flavor. When combined with the smoky andouille sausage, they create a delicious and unique stuffing that is sure to be a hit at any gathering.

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
2 cups chopped green bell peppers
2 cups chopped celery
4 cups chopped onions
1.25 lb (567 g) andouille smoked sausage
4 tbsp unsalted butter
2 tbsp tabasco™ hot sauce
1.5 cups chicken stock
1.25 cups bread crumbs
0.5 cup peppadew sweet piquante peppers

How to prepare

Melt olive oil and butter in a large skillet over medium to high heat.
Add green bell peppers, celery, and onions, and cook until they turn light brown (10 minutes).
Add andouille smoked sausage and cook until the meat is browned, stirring often (5 minutes).
Stir in butter, garlic, and Tabasco™ hot sauce.
Reduce the heat and add chicken stock, bringing it to a simmer (10 minutes).
Stir in bread crumbs and remove from heat.
Stir in peppadew™ sweet piquante peppers.
Stuff the mixture loosely into the turkey cavity.
Remember to add to the overall cooking time when you stuff a turkey.
Option: Instead of using this recipe as a stuffing, put the mixture into an ungreased 8x8 baking dish.
Bake uncovered at 425°F (218°C) for 45 minutes, until the top is browned.

Variations

For a spicier stuffing, add more hot sauce or diced jalapenos.
For a vegetarian version, omit the sausage and add more vegetables such as mushrooms or zucchini.
For a sweeter stuffing, add dried cranberries or raisins.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are lightly browned to enhance their flavor.

- Make sure to stir the mixture often to prevent burning.

- If you are stuffing a turkey, be sure to add to the overall cooking time to ensure that the stuffing is fully cooked.

- If you are baking the stuffing in a dish, be sure to bake it uncovered to allow the top to brown and crisp up.

Serving Suggestions

This stuffing is perfect served alongside roasted turkey, chicken, or pork. It also pairs well with mashed potatoes, green beans, and cranberry sauce.

Cooking Techniques

Be sure to cook the vegetables until they are lightly browned to enhance their flavor.

- Stir the mixture often to prevent burning.

- If baking in a dish, bake uncovered to allow the top to brown and crisp up.

Ingredient Substitutions

You can use any type of sausage in place of andouille sausage.

- If you can't find peppadew peppers, you can use roasted red peppers or cherry peppers instead.

Make Ahead Tips

You can prepare the stuffing mixture up to a day in advance and store it in the refrigerator until ready to bake. Just be sure to bring it to room temperature before baking.

Presentation Ideas

Serve the stuffing in a decorative serving dish garnished with fresh herbs such as parsley or thyme. You can also sprinkle some extra bread crumbs on top for added texture.

Pairing Recommendations

This stuffing pairs well with a variety of main dishes such as roasted turkey, chicken, or pork. It also goes well with a side of mashed potatoes, green beans, and cranberry sauce.

Storage and Reheating Instructions

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffing in a baking dish and cover with foil. Bake at 350°F (177°C) for 20-30 minutes, or until heated through.

Nutrition Information

Calories per serving

290

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 2g

- Sugars: 6g

Fats

- Total Fat: 18g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 30%

- Calcium: 6%

- Iron: 8%

Alergens

Contains: Wheat, Milk

Summary

This Peppadew Sweet Pepper and Andouille Sausage Stuffing is a flavorful and satisfying side dish that is relatively high in fat and protein, but also contains a good amount of vitamins and minerals. It is a delicious addition to any meal, but should be enjoyed in moderation due to its calorie content.

Summary

This Peppadew Sweet Pepper and Andouille Sausage Stuffing is a delicious and flavorful side dish that is perfect for any special occasion. With a unique combination of spicy andouille sausage, sweet peppadew peppers, and savory bread crumbs, this stuffing is sure to impress your guests and become a new favorite at your holiday table.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Peppadew Sweet Pepper and Andouille Sausage Stuffing. It was many years ago, when I was just a young girl, and my family was invited to a holiday gathering at a friend's house. As soon as I walked into the kitchen, I was hit with the most amazing aroma – a combination of spicy sausage, sweet peppers, and a hint of tangy peppadew peppers.

I watched as our hostess, Mrs. Jenkins, expertly prepared the stuffing. She moved around the kitchen with ease, chopping vegetables, browning sausage, and mixing everything together in a large bowl. I was mesmerized by her skill and confidence in the kitchen. As I watched her work, I knew that I wanted to learn how to make this dish myself.

After dinner that evening, I approached Mrs. Jenkins and asked her for the recipe. She smiled warmly and told me that it was a family recipe that had been passed down for generations. She offered to write it down for me, and I eagerly accepted. I couldn't wait to try my hand at making this delicious dish.

The next day, I gathered all the ingredients and set to work in my own kitchen. I followed Mrs. Jenkins' instructions carefully, chopping, sautéing, and mixing until the stuffing was ready to be baked. As it cooked in the oven, the smell filled my kitchen, just like it had in Mrs. Jenkins' home the night before.

When the stuffing was finally finished, I took a bite and was transported back to that holiday gathering. The flavors were just as I remembered – a perfect balance of sweet, spicy, and savory. I knew that this recipe would become a favorite in my own family for years to come.

Over the years, I have made this Peppadew Sweet Pepper and Andouille Sausage Stuffing countless times, refining the recipe and making it my own. I have shared it with friends and family, who have all fallen in love with its unique blend of flavors.

As I reflect on the journey that led me to this recipe, I am grateful for the opportunity to learn from Mrs. Jenkins and carry on her family tradition. Cooking has always been a passion of mine, and I am constantly seeking out new recipes and techniques to try in my own kitchen.

I cherish the memories of that holiday gathering and the impact it had on my culinary journey. The Peppadew Sweet Pepper and Andouille Sausage Stuffing will always hold a special place in my heart, reminding me of the joy that comes from sharing delicious food with the ones you love.