Shelly's Recipe

CORNBREAD AND ANDOUILLE DRESSING

Category: Dressing and Stuffing

2 tsp unsalted butter
1/2 lb 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 tbsp 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 tsp chopped fresh thyme
1tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed

Preheat the oven to 350. Generously butter a 13x9 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.