Andouille Cornbread Dressing

Name: Andouille Cornbread Dressing (Elevated)
Total time: 2 h
Yield: 6-8 servings
Cuisine: French-Southern
Ingredients: 6 cups Brioche-cubed and toasted; 8 ounces Artisanal Andouille sausage-sliced; 4 ounces Duck confit-shredded; 1/2 cup Celery-finely diced; 1/2 cup Onion-finely diced; 1/2 cup Cremini mushrooms-finely diced; 2 cups Duck stock; 1/2 cup Amontillado sherry; 2 tbsp Butter-unsalted; 1 tbsp Fresh sage-chopped; 1 tbsp Fresh thyme-chopped; 1/4 tsp Cayenne pepper; 1/2 tsp Black pepper-freshly ground; 1/2 tsp Fleur de sel

⏱2h

👥6-8 servings

🔥450 cal

Hard

🍽️French-Southern

A luxurious take on Andouille Cornbread Dressing, featuring rich duck confit, artisanal brioche, and a complex sherry-based sauce.

6 cups Brioche-cubed and toasted

8 ounces Artisanal Andouille sausage-sliced

4 ounces Duck confit-shredded

1/2 cup Celery-finely diced

1/2 cup Onion-finely diced

See all 14 ingredients ↓

(0 reviews)

⏱2h

👥6-8 servings

🔥450 cal

Hard

🍽️French-Southern

A luxurious take on Andouille Cornbread Dressing, featuring rich duck confit, artisanal brioche, and a complex sherry-based sauce.

#Thanksgiving #Side Dish #Southern #Comfort Food #Gourmet

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large skillet, cook Andouille sausage over medium heat until browned. Remove sausage and set aside.
In the same skillet, sauté Vegetables until softened and lightly caramelized, about 8-10 minutes.
In a large bowl, combine Brioche, cooked Andouille sausage, sautéed Vegetables, and shredded Duck Confit.
In a separate saucepan, reduce Duck stock and Amontillado sherry by half. Whisk in Butter. Season with Fleur de sel and Cayenne pepper.
Pour the sauce over the brioche mixture and add Seasoning. Mix gently to combine.
Pour the mixture into the prepared baking dish.
Bake for 25-30 minutes, or until golden brown and heated through.

Ingredients

6 cups 1.4 L Brioche-cubed and toasted
8 ounces 227 g Artisanal Andouille sausage-sliced
4 ounces 113 g Duck confit-shredded
1/2 cup 120 mL Celery-finely diced
1/2 cup 120 mL Onion-finely diced
1/2 cup 120 mL Cremini mushrooms-finely diced
2 cups 480 mL Duck stock
1/2 cup 120 mL Amontillado sherry
2 tbsp 30 mL Butter-unsalted
1 tbsp 15 mL Fresh sage-chopped
1 tbsp 15 mL Fresh thyme-chopped
1/4 tsp 1.25 mL Cayenne pepper
1/2 tsp 2.5 mL Black pepper-freshly ground
1/2 tsp 2.5 mL Fleur de sel

Equipment

9x13 inch baking dish
Large skillet
Large bowl
Saucepan

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large skillet, cook Andouille sausage over medium heat until browned. Remove sausage and set aside.
In the same skillet, sauté Vegetables until softened and lightly caramelized, about 8-10 minutes.
In a large bowl, combine Brioche, cooked Andouille sausage, sautéed Vegetables, and shredded Duck Confit.
In a separate saucepan, reduce Duck stock and Amontillado sherry by half. Whisk in Butter. Season with Fleur de sel and Cayenne pepper.
Pour the sauce over the brioche mixture and add Seasoning. Mix gently to combine.
Pour the mixture into the prepared baking dish.
Bake for 25-30 minutes, or until golden brown and heated through.

Nutrition per serving

Calories 450

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Andouille Cornbread Dressing

Andouille Cornbread Dressing

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