Cajun Bud Stuffing

Cajun Bud Stuffing
Cajun Bud Stuffing
Cajun Bud Stuffing

Medical Cannabis

Cajun Bud Stuffing

A Canny Bus Holiday Treat
Jay R. Cavanaugh, PhD
(Chef de Bud)

We love the holiday season. What a wonderful excuse to just go cook your brains out. There are tons of recipes out there in the newspapers, magazines, books, and television. Help yourself!

Here’s a recipe that you won’t find in Emeril’s cookbook or anyone else for that matter with the exception of The Canny Bus Trip Kit. What’s Thanksgiving without turkey and what’s turkey without stuffing? It’s Mutt and Jeff, Yin and Yang, Martin and Lewis, you get the picture.

Our stuffing is made outside of the bird. You’ll say but how then do you get all of those great turkey juices into the stuffing? Don’t worry, there is a way. The trick is that all you want from your turkey in your stuffing is flavor and not nasty old E. Coli. That turkey cavern that some folks use to cook their stuffing is a fertile breeding ground for bacteria that are somewhat common in poultry. So, hey, we won’t go there but we will save some turkey juice to add to our “stove top” Cajun stuffing at the end.

You can get very creative with this simple recipe. We use Andouille sausage but you can substitute bacon, Italian sausage, or even chorizo or linguica so long as it is precooked. We’re going to brown the vegetables in Black Out Bud Butter so we don’t want to expose it too long to too high a heat and we don’t want raw sausage J

If you don’t like celery leave it out and try chopped bell pepper instead (Nancy Wife doesn’t like either and I like both). The apple in this recipe is really optional as is the diced Serrano chilies.

For those patients who rarely sleep well a couple of helpings of this stuffing along with all of that tryptophan from the turkey and all the calories will send them to dreamland by midnight.

1 pound Andouille sausage- diced
½ cup Black Out Butter (or Better Bud Butter)
1 large Texas Yellow sweet onion (Maui is even better)
½ to 1 cup of chopped celery
2 apples (Granny’s are good so are McIntosh) cored and diced
1 tablespoon chopped fresh sage
1 table spoon chopped fresh thyme
3-4 cups crumbled corn bread (we cheated and made a box of Marie Callender brand kicked up with a tablespoon of Dr. Jay’s Essence)
3-4 cups whole grain bread croutons (we make our own-hey it’s just dry bread)
1 teaspoon salt
1 tablespoon cracked black pepper
2½ cups of chicken broth (we use “Better than Bullion” and it is the bomb)
½ cups of turkey drippings

½ cup of diced fresh Serrano or Jalapeno chili

Bake the corn bread mix following package directions and set aside to cool. We buttered our bake pan with Plugra butter. You could also use Black Out Butter.

Sautee the sausage, drain the fat off and set aside to cool. In the same pan melt the Black Out Butter and gently sauté the onion, celery, salt, and pepper until soft then add the apple and continue to gently cook until the apples pieces are slightly soft.

Bring 3 cups of water to a low boil and add 1 tablespoon of Chicken Better Than Bullion. Add the sage and thyme and cook until dissolved.

Place the corn bread crumbles and whole grain croutons into a large mixing bowl. Add the onions, celery, etc. from the sauté pan. Fold in the browned diced Andouille. Add enough seasoned broth to moisten the stuffing but not too much or it will be mushy.

Bake in an oven preheated to 375 degrees for 30 minutes. Remove from the oven and fold in the turkey juice. Voila!

Recommended accompaniment:
A full course sage roasted turkey dinner. This could include Serenity Garlic Roasted Mashed Potatoes with Bud Butter or even Purple Passion Mashed Potatoes. Yikes! Don’t forget the baked sweet potatoes, steamed green beans with French fried onions, and heck, we even roasted a smoked Virginia ham.

Recommended Beverage:
Nevada City Winery 1999 Vintage Zinfandel. This is one delicious wine that will stand up with all of the flavors of your stuffing, other side dishes, and both roast turkey and ham. For those white wine lovers I’d recommend a Sterling Vineyards Chardonnay.

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