Emeril's Creole Cornbread Stuffing

Emeril Lagasse shows you how to whip up the perfect holiday meal by introducing a new recipe on "Good Morning America" every day until Turkey Day. Check out his recipes below.

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Creole Cornbread Stuffing

1 baked Basic Cornbread, broken into 1-inch pieces (12 cups)
½ tablespoon unsalted butter
4 cups chicken stock or canned low-sodium chicken broth
1 cup heavy cream
1 cup milk
2 large eggs
1 tablespoon plus 2 teaspoons Emeril's Original Essence
1 pound andouille sausage or other smoked sausage, cut crosswise into 1- inch pieces
3 tablespoons vegetable oil
3 cups chopped yellow onions
2 cups chopped celery
2 cups chopped green bell peppers
1 teaspoon salt
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons minced garlic
4 teaspoons finely chopped fresh thyme

Increase the oven temperature to 400 degrees F. Grease a 10-by-15-inch baking dish or two 9-inch square baking dishes with the butter.

Combine the chicken stock, cream, milk, eggs and 1 tablespoon Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.

Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. Add the vegetable oil and reduce the heat to medium-high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne and stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well. Pour into the prepared baking dish and bake until golden brown, 35 to 40 minutes.

Remove from the oven. Serve warm.

Makes 10 to 12 servings
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Inc

Other Recipes from Emeril

Simple Stuffing With Sausage and Sage

Butternut Squash And Apple Soup