Serves: 6
Total Calories: 566
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.
VARIATIONS: Subsitute kielbasa or smoked sausage for andouille sausage.
This Cajun Stuffing recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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