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Andouille Cornbread Stuffing Recipe - Cooking Index

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Andouille Cornbread Stuffing

Courses: Side dish
Serves: 10 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 lb 454g / 16ozAndouille sausage links - quartered lengthwise, cut 1/4"-thk crosswise pieces
8 cups 500g / 17ozChopped onions - (abt 2 3/4 lbs) - divided
5 cups 550g / 19ozChopped celery - divided = (abt 10 stalks with leaves)
3 cups 330g / 11ozMixed chopped bell peppers - divided = (red, yellow, and/or green)
1 teaspoon 5mlDried thyme
1/4 teaspoon 1.3mlCayenne pepper
2 teaspoons 10mlEggs (large)
1/2 cup 118mlLow-salt chicken broth - or more if needed
  Green Onion-Jalapeņo Cornbread - (see recipe)
1/4 cup 49g / 1.7ozButter - (1/2 stick) - melted

Recipe Instructions

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. (Can be made 1 day ahead. Cool slightly. Cover and chill.)

Preheat oven to 350 degrees. Butter 15- by 10- by 2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium 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. Drizzle with butter.

Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

"Bon Appetit, November 2004"


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