Cornbread And Andouille Dressing

Recipe Ingredients

2 teaspoons	10ml	Unsalted butter
1/2 lb	227g / 8oz	Andouille - cut 1/2" pieces
1 1/2 cups	93g / 3.3oz	Chopped yellow onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped green bell peppers
1 tablespoon	15ml	Minced garlic
		Basic Cornbread, recipe follows
3		White or whole wheat bread - torn 1/2" pieces
1/2 cup	31g / 1.1oz	Chopped green onions
1/3 cup	48g / 1.7oz	Chopped fresh parsley
2 teaspoons	10ml	Chopped fresh thyme
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne
2 teaspoons	10ml	Eggs - beaten (large)
1 cup	237ml	Chicken stock - (to 2) - as needed
		Basic Cornbread
1 tablespoon	15ml	Vegetable oil - plus
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	62g / 2.2oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1 cup	237ml	Buttermilk
1		Egg

Recipe Instructions

Preheat the oven to 350 degrees. 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.

Basic Cornbread: Preheat the oven to 400 degrees.

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.)

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP25) - from the TV FOOD - NETWORK

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