Andouille Sausage & Corn Bread Dressing
Source of Recipe
Bruce Aidells, Aidells Sausage Company
Recipe Introduction
I made this for Thanksgiving - to give those poor folks who don't appreciate oyster stuffing something for their gravy! It went over very well.
List of Ingredients
2 T. butter
1 lb. andouille sausages, cut into 1/3” pieces
1 12 oz. pkg. breakfast-style bulk sausage
3 c. chopped onions
2 c. chopped celery
2 c. chopped red bell peppers
1 c. chopped green onions
2 t. chopped fresh thyme
1 t. hot pepper sauce
1 t. dried rubbed sage
12 oz. dry corn bread stuffing mix (I used Pepperidge Farms)
1 ½ c. (about) canned low-salt chicken broth
Recipe
Preheat oven to 350 degrees. Generously butter 15x10x2”, 13x9x2” or 8” square glass or ceramic baking dish.
Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onion, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to a large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
Add enough broth to dressing to moisten (about ¾ c. to 1 ½ c.). Transfer dressing to prepared dish. Cover with buttered foil; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
Makes 10 – 12 servings.
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