Cornbread Stuffing, Andouille Sausage, Pepper and Colby Jack Poppers

cornbread-stuffing-andouille-pepper-amp-colby-jack-poppers marsfoodservices image

Ingredients

  • 1 each 28 oz bag BEN’S ORIGINAL™ Classic Cornbread Stuffing Mix
  • 1 1/3 quart Water
  • ½ pound Unsalted Butter
  • 1 tbsp Olive Oil
  • 2 lb Andouille Sausage (small-diced)
  • 1 ½ lb Vidalia Onion, diced (medium-sized, minced)
  • 1 ¼ lb Red and Green Bell Pepper, seeded, ribbed, diced
  • 1 lb Shredded Colby Jack Cheese
  • 6 ea Egg
  • ½ cup Flour

Cornbread Stuffing, Andouille Sausage, Pepper and Colby Jack Poppers

Makes: 180 ea

Direction

  1. Prepare stuffing according to instructions, using the water and butter. Allow to cool to room temperature.
  2. In a large pot, render andouille sausage with oil. Add onions and peppers and cook until peppers and onions are soft. Cool to room temperature.
  3. Once cooled, mix cornbread stuffing with the sausage, onion and peppers. Add cheese, eggs, and flour and fully incorporate all ingredients. Chill stuffing mixture. Allow to sit overnight in refrigerator.
  4. Preheat oven to 325°F. Scoop stuffing mixture into 1 fl-oz muffin tins, using a purple #40 disher scoop. Bake for 20 mins or until the center reaches 180°F. Serve on their own or with sauce of choice.