Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1/2 lb 227g / 8oz Andouille Sausage - finely chopped

  3. 1 cup 62g / 2 1/5oz Chopped onions

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 1/4 cup 36g / 1 1/3oz Chopped bell peppers

  6. 4 cups 250g / 8.8oz Crumbled corn bead

  7. 2 cups 474ml Chicken stock Salt - to taste Cayenne pepper - to taste

  8. 1/4 cup 15g / 1/2oz Chopped green onions

  9. 1 Deboned 20-pound fresh turkey, carcass Removed and skin intact Emeril's Essence - seeNote

  10. 1 Rillette Stuffed Duck - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Rillette Stuffed Duck" recipes which are included in this collection. In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Emeril's Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends. See "Turducken", the recipe for which is included in this collection.


Send feedback