Cornbread Stuffing Mix - Classic Creole 
Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeQuick, hearty, and full of flavor. This Easy Turkey Stuffing Casserole by @mydiaryofus is your new go-to for leftovers or last-minute potlucks. Made easy with the help of Tony’s!
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Ingredients
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2 Boxes Tony Chachere’s Stuffing Mix
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1 Cup Cooked and Shredded or Diced Turkey Meat
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1 Lb Spicy Ground Sausage
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1 Cup Chopped Celery
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1 Cup Chopped Onion
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1 Tbsp. Finely Chopped Rosemary
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1 Tbsp. Finely Chopped Sage
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1 Tbsp. Finely Chopped Thyme
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4 Tbsp. Butter
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2 Cups Turkey or Chicken Stock
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2 Cups Grated White Cheddar Cheese
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2 Eggs
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1 Tsp + 1 Tbsp. Tony Chachere’s Original Creole Seasoning
- Clear
Directions
- Preheat oven to 350 degrees.
- Heat a large skillet over medium heat and add the sausage and cook until browned. Remove from pan, leaving the drippings.
- Add celery, onion, bell pepper, and butter to the skillet and season with 1 Tsp.
- Tony Chachere’s Original Creole Seasoning, fresh herbs and sauté until vegetables begin to get tender.
- Add sausage back into the skillet along with the cooked turkey and toss to combine with the cooked veggie mixture.
- Whisk eggs into 2 cups of the broth and whisk until combined.
- In a large bowl add the boxes of Tony Chachere’s Stuffing Mix, veggies and meat mixture, 1 Tbsp. of Tony Chachere’s Original Creole Seasoning, and slowly add the 2 cups of eggs and stock, stirring as you pour until the mixture is just coated. You want the mix to be moist but not soggy.
- Stir in grated cheese at this time.
- Add the stuffing mixture to a 9 x 13 pan and place into the oven and cook for 30 minutes until the casserole is browned.
- Let it rest for 10 minutes before slicing. Serve with leftover gravy or on it’s own. Enjoy!
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