Andouille Dressing

This is about the same recipe that I have always used except I used Jimmy Dean sausage and I bake my own Tennessee-style cornbread. For those of you that like it with more spice, add crushed red pepper.

1/2 cup butter

1 (1-pound) package Cajun-style cooked andouille sausage, diced

3 cups diced onion

2 cups diced celery

2 cups diced green bell pepper

2 garlic cloves, minced

2 teaspoons rubbed sage

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 (16-ounce) package cornbread stuffing mix

4 cups chicken broth

Melt butter in large nonstick skillet over medium-high heat. Add sausage; cook 4 minutes or until browned. Transfer sausage to a large bowl, reserve drippings in skillet. Add onion and next 7 ingredients to skillet; cook 8 minutes or until tender, stirring occasionally. Add vegetables and stuffing mix to sausage. Add broth, stirring just until moistened. Spoon dressing into a greased 15 x 10 roasting pan. Bake covered, at 350 degrees for 30 minutes. Uncover and bake 20 more minutes.

Yield 12 servings.


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