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2 T. Olive oil

2 T. Unsalted butter

2 C. green bell peppers chopped

2 C. celery chopped

4 C. onions chopped

1 1/4 lbs. Andouille smoked sausage - see note below

4 T. Unsalted butter

2 T. Garlic finely diced

2 T. Tabasco hot sauce

1-1/2 C. chicken stock

1-1/4 C. bread crumbs

1/4 C. Peppadew mild sweet piquant peppers coarsely diced

Note you can use any smoked sausage, like kielbasa, if you prefer. Melt olive oil and butter in a large skillet over medium to high heat. Add green bell peppers, celery, and onions, and cook until light brown (10 minutes). Add andouille smoked sausage and cook until meat is browned, stirring often (5 minutes). Stir in butter, garlic, and Tabasco hot sauce. Reduce heat and add chicken stock, bringing it to a simmer (10 minutes). Stir in bread crumbs and remove from heat. Stir in Peppadew sweet piquant peppers. Stuff loosely in turkey cavity. Remember to add to overall cooking time when you stuff a turkey.

Option: Instead of using this recipe as a stuffing, put the mixture into an un-greased 8X8 baking dish. Bake uncovered at 425 for 45 minutes, until top is browned.