This unorthodox style of cooking a Thanksgiving turkey is sure to turn some heads, but your guests will leave satisfied with one of the juiciest turkeys they have ever tasted. Chef Kevin Belton joined the WWL-TV kitchen to show us how to create this dish just in time to gather around the table.
Full Recipe: https://www.wwltv.com/article/life/food/recipes/re
8 cups cornbread (crumbled)
1 / 4 lb. butter
1/2 lb. pork sausage
2 cups onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
1/2 tsp. thyme
1 Tbsp. garlic
3 Tbsp. Creole seasoning
2-3 cups chicken stock
Crumble cornbread in large mixing bowl.
In a skillet, melt butter. Add pork sausage, onion, celery and bell pepper. Sauté until sausage shows no pink. Add garlic, thyme, and seasoning. Sauté for an additional 3 minutes, breaking sausage onto small pieces.
Remove from heat and add to cornbread. Mix well. Slowly add stock, stirring until mixture is very moist. Place in baking pan, and bake at 350 degrees for 20-30 minutes.