Cornbread and Andouille Dressing
Courtesy of Emeril Lagasse
2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread ( I used one box of Jiffy)
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
Preheat the oven to 350 degrees F. Generously butter a 13 by 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 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 until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
Note: When making the dressing, make cornbread the day before.
This stuffing is really delicious and very flavor-packed. It was so good that I even considered dethroning my traditional holiday contribution of my delectable baked macaroni and cheese. But don't worry family, it didn't get bumped yet.
I am also entering this dish in Joelen's August Culinary Adventure event "Cajun/NOLA Eats". This is my first blogging event so I will have to keep you updated on the outcome.