New Orleans-Style Loco Moco
- 1 cup Cornbread and Portuguese Sausage Stuffing
- 3 to 4 slices cooked turkey breast
- 1/3 to 1/2 cup Giblet Gravy
- 1 egg, cooked "sunny side-up"
New Orleans-Style Loco Moco
Demonstrated by: Executive Chef Elmer Guzman of Sam Choy's Restaurant.
Creole Thanksgiving - November 15, 1999.
Ingredients:
Directions:
- Form the stuffing into a patty; place on a serving plate.
- Top with turkey slices.
- Spoon gravy over turkey.
- Top with the egg.
Makes 1 serving.
