Helen's Sausage-Stuffed French Bread
Source of Recipe
Emeril's Potluck
Helen's Sausage-Stuffed French Bread
This deliciously cheesy stuffed French bread is a hit at all of my friend Helen's parties. Some folks like to scoop the filling out of the bread with corn chips, while others prefer to eat slices! I've given instructions for both methods of serving. Helen suggests preparing the filling a day or two in advance. Store it in the refrigerator and then add it to the hollowed-out French bread just before you bake it.
2 (15-inch long) French baguettes
1 pound bulk breakfast sausage
2 tablespoons chopped jalapeno
1 cup chopped green bell peppers
1/4 cup chopped green onions (green and white parts)
8 ounces cream cheese, at room temperature
8 ounces sour cream
8 ounces grated sharp Cheddar cheese
1 teaspoon Emeril's Original Essence
Chopped fresh parsley, for garnish
Corn or tortilla chips, for dipping (optional)
Preheat the oven to 350° F.
Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch thick shell. Set aside.
Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the essence and remove from heat.
Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley. Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
Makes 12 to 14 servings
Source: Emeril's Potluck
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