Shelly's Recipe

SAUSAGE STUFFED FRENCH BREAD I

Category: Hot

2 (15 inch long) French baguettes
1 lb bulk breakfast sausage
2 tbsp chopped jalapenos
1 cup chopped green bell peppers
1/4 cup chopped green onions (green and white parts)
8 oz cream cheese, at room temperature
8 oz sour cream
8 oz grated sharp Cheddar cheese
1 tsp Emeril's Original Essence
Chopped fresh parsley, for garnish
Corn or tortilla chips, for dipping (optional)

Preheat the oven to 350. 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”-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 the 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 the 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. Serves: 12-16