Cornbread and Andouille Dressing
November 23, 2020 • 0 comments
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.
- Prep Time:
- Cook Time:
- Servings: 8-10
Ingredients
- (1 stick) Unsalted butter, plus more for baking dish
- (1) Finely chopped onion
- (5 stalks) Celery, finely chopped
- (1/2 tablespoon) Dried thyme
- (To taste) 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 tablespoons) Turkey drippings or melted butter
- (18oz) RJ's Smoked Andouille Sausage, diced
Directions
- 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.