Andouille Sausage Dressing Recipe

13 years ago

I think I'm losing my mind and with all of this cooking I have to do, this is not a good time to lose anything...lol!!! I know that I recently saw a relatively simple recipe for Andouille sausage dressing. I'm thinking that maybe it from here...where all the previously posted recipes are stored. Can someone share that link...or links...as I think there were two. Also, if you have the recipe, would you please share it with me. My DS has his heart set on having that dish for Thanksgiving.

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ravencajun Zone 8b TX
13 years ago
KT Gathering Place

I do have a recipe I have had for quite some time but I have not posted it here, but in case it is the one you want here it is.

Cornbread and Andouille dressings

ingredients
ÃÂ· 2 teaspoons unsalted butter
ÃÂ· 1/2 pound andouille sausage, cut crosswise into 1/2-inch slices
ÃÂ· 1 1/2 cups chopped yellow onions
ÃÂ· 1 cup chopped celery
ÃÂ· 1 cup chopped green bell peppers
ÃÂ· 1 tablespoon minced garlic
ÃÂ· 3 slices white or whole-wheat bread, torn into bite-sized pieces
ÃÂ· 1/2 cup chopped green onions
ÃÂ· 1/3 cup chopped fresh parsley
ÃÂ· 2 teaspoons chopped fresh thyme
ÃÂ· 1 teaspoon salt
ÃÂ· 1/2 teaspoon freshly ground black pepper
ÃÂ· 1/8 teaspoon cayenne
ÃÂ· 2 large eggs, beaten
ÃÂ· 1 to 2 cups chicken stock, as needed
ÃÂ· BASIC CORNBREAD:
ÃÂ· 1 tablespoon plus 1/4 cup vegetable oil
ÃÂ· 1 cup yellow cornmeal
ÃÂ· 1 cup all-purpose flour
ÃÂ· 2 teaspoons baking powder
ÃÂ· 1 teaspoon salt
ÃÂ· 1/4 teaspoon cayenne
ÃÂ· 1 cup buttermilk
ÃÂ· 1 egg

preparation instructions
Preheat the oven to 350ÃÂ°F. Generously butter a 13- x 9-inch baking dish and set aside.

In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. 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.

Crumble the cornbread into a mixing bowl. Add the torn bread, green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands or a large wooden spoon. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.

Transfer the mixture 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.

Makes 8 servings

BASIC CORNBREAD:
Preheat the oven to 400ÃÂºF.

Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy cast-iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.

Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture and stir well to blend.

Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

(Note: When making the dressing, make cornbread the day before.)

Makes one 9-inch round
User
13 years ago
It's been added :^)
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Andouille Sausage Dressing Recipe

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ravencajun Zone 8b TX

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