Cornbread and Andouille Dressing2003-12-04
- Course: Side Dishes
- 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
Preheat the oven to 350 degrees Fahrenheit. Generously butter a 13x9 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 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 for 25 minutes or until heated throughout. Uncover and bake for 15 minutes until golden brown.