Posted September 7, 2005 by Jim in Recipes

Recipe: Coonass Stuffing

Coonass Stuffing

This has got to be one of my favorite recipes! It’s easy to put together, and always impresses! I usually do this during football season, as it’s a great tailgating/party dish. I usually double the recipe, because it goes fast! (Note: the recipe below is not doubled)

1 lb. Hot ground sausage (pork or turkey)
2 cups diced ham (pork or turkey)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 cloves garlic, minced
1-2 small onions, diced
1-2 tbsp. olive oil
2 cups stuffing mix, any variety (I prefer chicken)
Your favorite hot sauce, to taste

Brown the sausage and ham together and set aside without draining. I generally throw this into a large crock pot, set to low.

Browned sausage and ham.

Saute vegetables in olive oil until the onion is translucent.

Sauteed vegetables.

Add this to the meat mixture and stir. When well mixed, add the stuffing mix and stir well. The longer this dish has to sit, the more the flavors are going to meld. Ever had a dish that’s even better the day after? This one definitely is!

Finished! Have at it!

Taste, and add your favorite Louisiana-style hot sauce as needed. I really like Panola’s Bat’s Brew for this recipe. It has a nice burn that comes on slow, and it adds a great “swampwater” flavor to the dish. When I serve this dish to a non-chilihead, they don’t even know it’s hot until after the third or fourth bite! Thanks and enjoy!