Andouille Sausage and Shitake Mushroom Stuffing

Among the things this can be used for are Turducken and Roasted Chicken.


1 # Andouille Sausage (Aidells makes a decent one)
¼ # Shitake Mushrooms (loosely sliced and chopped)
5 Cloves of Garlic (chopped)
½ Onion (chopped)

Spice Mixture:
6 t Paprika
2 t Cumin
1 t Cayenne Pepper
3 (3") Stalks Fresh Rosemary (chopped fine)
5 (2") Stalks Fresh Thyme (chopped fine)
4 (Rounded) T Corn Meal
Red Pepper Flakes
Black Pepper

2 T Butter
1 T Canola Oil


Take all of your spices and the corn meal, and mix together in a bowl with your fingers.

Slice the sausage in half lengthwise, and slice into ¼ inch pieces (so you have half circles of sausage). Loosely chop up your mushrooms, and put the sausage, mushrooms, garlic, and onion into a sauté pan with the butter and oil. Place over a low to medium flame, and begin cooking. As this is cooking, sprinkle a little of the spice mixture in (up to 2+ T), flipping and mixing in. After about 10 - 15 minutes, when the onion is getting translucent, turn off the flame and set aside to cool.