Andouille Cornbread Dressing |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tablespoon olive oil | 1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups) | 8 cups chopped onions (about 2-3/4 pounds), divided |
| 5 cups chopped celery (about 10 stalks with leaves), divided | 3 cups mixed chopped red, yellow, and/or green bell peppers, divided | 1 teaspoon dried thyme |
| 1/4 teaspoon cayenne pepper | 2 large eggs | 1/2 cup (or more) low-salt chicken broth |
| Green Onion-Jalapeno Cornbread (see recipe) | 1/4 cup (1/2 stick) butter, melted | |
| 1 | Heat oil in heavy large pot over medium-high heat. Add sausage and saute until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; saute until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; saute until vegetables begin to soften, about 5 minutes. Season with salt and pepper. |
| 2 | Preheat oven to 350 F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures: toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Dizzle with butter. |
| 3 | Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes. |