Heather says:
The best part of this dressing, aside from it being fabulously tasty is, it’s gluten free! I have several friends who are either celiac or have friends who are. I love when I have a great recipe I can pass along, especially for a holiday meal.
I’m not a huge fan of egg in my dressing, so when I doubled the recipe (to serve 20) I used only 3 eggs instead of four and it worked well. There was enough cohesion without any eggy bits.
Cornbread and Andouille Sausage Dressing
Serves 8 – 10
Ingredients:
- 1 recipe sweet cornbread, made the day before
- butter to grease the baking pan
- 1 lb Andouille Sausage
- 1 medium yellow onion, diced (about 1 cup)
- 3 ribs celery, including leaves, chopped
- 1 red bell pepper, seeded & diced
- 1 garlic clove, minced
- 1/4 cup green onions, chopped
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp fresh ground pepper (estimate this)
- a pinch of cayenne (go very light, as the sausage already has some kick)
- 2 large eggs, beaten
- 1 – 1.5 cups turkey stock
Preheat the oven to 350F and butter a 13 x 9 baking dish.
Heat a large skillet over medium low heat. While it heats, peel the casing from the sausage and crumble it as evenly as possible into the pan. (This parts kind of a pain).
Brown the sausage. Then transfer to a paper towel. Leave the drippings in the pan. Chop the sausage so the pieces are uniform in size and not too large. The size is somewhat of a personal preference. If you and your family like big chunks, that’s fine.
Add the chopped celery and onions. Cook for about two minutes, just until the onions begin to soften. Add the bell pepper
and garlic.
Return the sausage to the pan and add the green onions, salt, ground black pepper, and cayenne. Stirring to mix after each addition.
Remove from heat and set aside.
Grab a large bowl and the cornbread. Tear the cornbread into chunks, it’s going to crumble easily, don’t stress, the egg will bind it back together.
To the cornbread, add the sausage mixture and the beaten egg. Add 1/2 the turkey stock. Mix gently.
Feel the mixture, it should be moist, not soggy. If it is still dry, continue adding the stock a little at a time until there are no dry areas. Remember, we’re NOT making soup.
Spread the mixture into the buttered dish, cover with foil, and bake for 20 – 30 minutes at 350F. Remove the foil the last few minutes to brown the top.
If you make this ahead of time, refrigerate it overnight. It will take longer to heat through, more like 45 minutes, but check after 30 to ensure it doesn’t burn or dry out.
Enjoy!
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