Re:Today's Digest Post - Glenda's Creole Kitchen - Breaux Bridge, LA
Foodbme, these are "stuffed" in a slightly different sense of the word. There's no bulky bread or meat-based stuffing. I don't know her recipe but it seemed that onions, garlic, peppers, maybe celery, are chopped up and seasoned, then slits are cut into the meat and the vegetables are pushed in with the fingers, kind of like you do when you stuff slivers of garlic in a leg of lamb, for instance, but more so. The result is flavor through and through.