Posted on by Lia Fireheart

Andouille Sausage and Cornbread Stuffing

Jump to Recipe Print Recipe

Andouille Sausage and Cornbread Stuffing

Ingredients

  • For the cornbread

  • 1 tablespoon plus 1/4 cup vegetable oil

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 teaspoon cayenne

  • 1 cup buttermilk

  • 1 large egg

  • For the stuffing

  • 1/2 pound andouille sausage, cut into 1/2-inch pieces

  • 1 1/2 cups chopped yellow onions

  • 1 cup chopped celery

  • 1 cup chopped green bell peppers

  • 1 tablespoon minced garlic

  • Basic Cornbread (recipe below)

  • 3 slices white or whole wheat bread, torn into 1/2-inch pieces

  • 1/2 cup chopped green onions

  • 1/3 cup chopped fresh flat-leaf parsley

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon cayenne

  • 2 large eggs, beaten

  • 1 to 2 cups chicken stock, as needed

Directions

  • For the cornbread
  • Preheat the oven to 400 degrees
  • Pour 1 tablespoon vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
  • In a large mixing bowl, combine cornmeal, flour, baking powder, salt and cayenne and stir with a wooden spoon. Add remaining oil, buttermilk and egg to the mixture and stir well to blend. Pour the batter into preheated pan and bake 25 minutes, or until lightly golden brown. Remove from oven and let cool, preferably sitting overnight to dry out a bit, before using in dressing.
  • For the stuffing
  • 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 2 minutes. Remove from 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 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.

Notes

  • recipe from NPR