Cornbread and Andouille Dressing

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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Although this dish has similar ingredients, it is not a stuffing.


  • 2 tsp unsalted butter
  • 1/2 lb Andouille, cut into 1/2 inch pieces
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 tbsp minced garlic
  • Cornbread, I use day old but fresh is fine
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh parsley
  • 2 tsp chopped fresh thyme
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp cayenne
  • 2 large eggs, beaten
  • 1 - 2 cups chicken broth
  • 3 pieces of white or wheat bread, cut into 1/2 inch pieces


Step 1

Preheat the oven to 350 degrees Fahrenheit. Generously butter a 13x9 casserole baking dish and set aside.

Step 2

In a large skillet, cook the sausage about 5 minutes until brown and the fat is rendered. Add the onions, celery, bell peppers and garlic and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.

Step 3

With your fingers crumble the corn bread into the bowl. Add bread, the green onions, parsley and thyme and mix well with your hands.

Step 4

Add the salt, pepper, cayenne and eggs and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing being careful not to make it mushy.

Step 5

Transfer to the prepared dish and cover with aluminum foil. Bake for 25 minutes or until heated throughout. Uncover and bake for 15 minutes until golden brown.

Recipe Type:


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Crowley, Louisiana Louisiana
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