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Stuffing: Crab and Sausage Dressing

Source of Recipe

Mississippi Memories


List of Ingredients

10 cups coarse crumbled corn bread
8 tablespoons unsalted butter
12 ounces andouille or kielbasa sausage -- cut 1/2" pieces
1 large onion, chopped
2 medium celery ribs with leaves -- cut 1/2" pieces
1 large sweet red bell pepper, seed and cut -- 1/2" pieces
4 scallions, chopped
2 cloves garlic, minced
1 pound crabmeat, pick over for cartilage
1/3 cup chopped fresh parsley
2 tablespoons bayou seasoning
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 cup homemade turkey or chicken broth
1/2 cup light cream


Recipe

Preheat the oven to 350ºF. Spread the corn bread on two large baking sheets and bake, switching the position of the baking sheets from top to bottom halfway during baking, until the crumbs are lightly toasted, about 20 minutes. Transfer them to a large bowl.

In a large skillet, heat the butter over medium heat. Add the sausage, onion, celery, bell pepper, scallion, and garlic, and cook, stirring often, until vegetables are softened, about 10 minutes. Stir in the crabmeat, parsley, bayou seasoning, Worcestershire sauce and salt. Add to the toasted corn bread and mix well. Stir in the turkey stock and light cream, adding more stock if needed to moisten.

Transfer to a buttered 15x10" baking dish and cover with foil. The dressing can be prepared up to 6 hours ahead, covered and refrigerated. Bake the dressing for 20 minutes. Remove the foil and continue baking until heated through and top is lightly browned, about 20 minutes. Serve the dressing immediately. If you are stuffing a bird with the dressing, stuff and bake immediately. Always stuff a turkey just before roasting, never ahead of time. Serves 12-16.