Cornbread and Andouille Dressing
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Cornbread and Andouille Dressing
This spicy dressing will beautifully compliment any smoked or deep fried turkey. Dice the andouille sausage smaller to allow it to crisp when you brown it, a crispy sausage adds another wonderful texture to this dish.
Ingredients
- 1 stick Unsalted butter, plus more for baking dish
- 1 Finely chopped onion
- 5 stalks Celery, finely chopped
- 1 tbsp Dried thyme
- Salt and black pepper
- 3 cups Low sodium chicken or turkey broth
- 2 Large eggs
- 1/2 cup Chopped fresh parsley
- 6 cups Stale white or wheat bread cut into 1/2 cubes
- 6 cups Stale cornbread cut into 1/2 cubes
- 2 tbsp Turkey drippings or melted butter
- 18 oz RJ's Smoked Andouille Sausage, diced
Instructions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned and crispy, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the white or wheat bread, cornbread, sausage, and vegetable and broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.