Good Morning America Recipes

Emeril's Tasso and Cornbread Stuffing

Emeril Lagasse Cooks Thanksgiving Dinner

GMA Recipes
Difficulty: Moderate
Cook Time: min

Still looking for the perfect dishes for Thanksgiving Day? Emeril Lagasse shared his Thanksgiving menu on Good Morning America.


  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil
  • 4 ounces tasso, finely chopped
  • 1 cup yellow onions, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 celery, chopped
  • 1 tablespoon garlic, minced
  • 6 cups prepared cornbread, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 cups chicken stock (or low-sodium chicken broth)
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • Cooking Directions

    Preheat oven

    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.

    Recipe Summary

    Main Ingredients: cornbread, sage, thyme, tasso, garlic

    Course: Casserole, Side Dish, Starch

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