Cornbread and Andouille Dressing
2003-12-04- 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.
Ingredients
- 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
Directions
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.
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(5 / 5)
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