| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 50 minutes |
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This is a wonderful dressing and is intended as such. Although this dish has similar ingredients, it is not a stuffing. This is a great holiday side dish or family gathering. |
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| Ingredients |
| 2 tsp unsalted butter |
1/2 pound andouille cut into 1/2 inch pieces |
| 1 1/2 cup chopped yellow onions |
1 cup chopped celery |
| 1 cup chopped green bell pepper |
1 tbsp minced garlic |
| day old cornbread or can use store bought |
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 as needed |
Also 3 pieces of white/wheat bread cut into 1/2 inch pieces |
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| Directions |
Preheat the oven to 350 degrees F. Generously butter a 13 X 9inch casserole baking dish and set aside. 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.
With your fingers crumble the corn bread into the bowl. Add bread,
the green onions, parsley, and thyme, and mix well with your hands.
Add the salt, pepper, cayenne, and eggs, and again 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.
Transfer to the prepared dish and cover with aluminum foil. Bake until heated through about 25 minutes. Uncover and bake until golden brown about 15 minutes. Goes great with baked ham for the holidays...or a deep fried turkey........
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