Recipe of the Day

King Kullen

Ghostly Graveyard Cakes

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Cajun Stuffing

Prep Time: 20 minutes

Servings: 6

Ingredients

  1/2 cup diced celery

  1/2 cup diced onion

  1/2 cup diced carrot

  1/2 cup diced red bell pepper

  1 1/2 tsp chopped garlic

  2 Tbs vegetable oil

  12 oz andouille sausage, sliced 1/2 inch thick

  1 1/2 tsp blackening spice

  1 cup chicken broth, warmed

  1 pkg (6 oz.) Kellogg's® Stuffing Mix

Select All

Add Items to List

Directions

1. In large, oven proof fry pan, over medium-high heat, saute celery, onion, carrot, red pepper and garlic in oil. Saute 3-5 minutes. Add sausage and blackening spice. Mix thoroughly.

2. Add warm chicken broth to vegetable mixture in pan along with KELLOGG'S Stuffing Mix. Fold gently together. Place in 9 x 9 x 2-inch baking pan coated with cooking spray. Cover.

3. Bake at 350°F about 20 minutes. Remove cover and bake 5 minutes longer. Serve hot.

NOTE

VARIATIONS:

Subsitute kielbasa or smoked sausage for andouille sausage.