Emeril's Tasso and Cornbread Stuffing
Emeril Lagasse Cooks Thanksgiving Dinner
Still looking for the perfect dishes for Thanksgiving Day? Emeril Lagasse shared his Thanksgiving menu on Good Morning America.
to 375° F. Butter a 9-inch square baking pan with the butter and set aside.
Heat the oil in a large skillet over medium-high heat. Add the tasso and cook until browned, about 3 minutes.
Add the onions, bell peppers, and celery and cook, stirring, until soft, about 3 minutes.
Add the garlic and cook for 30 seconds. Add the cornbread, parsley, sage, thyme, and stir well to blend. Add the chicken stock and stir well, cooking for 1 minute.
Remove from the heat, add the Worcestershire, salt, and pepper and mix well.
Turn out the mixture into the prepared pan and bake until warmed through and golden brown on top, 25 to 30 minutes. Serve hot.
Recipes courtesy of Emeril Lagasse, copyright © 2003.