Name: Andouille Cornbread Dressing (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8-10 servings
Cuisine: Southern
Ingredients: 8 cups Cornbread-crumbled; 1 pound Andouille sausage-sliced; 1 cup Celery-diced; 1 cup Onion-diced; 1/2 cup Bell pepper-diced; 4 cups Chicken broth; 1/4 cup Butter-melted; 2 tsp Sage-dried; 1 tsp Thyme-dried; 1/2 tsp Black pepper; 1/2 tsp Salt

Recipe tier

A classic Southern dressing made with cornbread, andouille sausage, and vegetables, perfect for holiday meals.

Total 1h 15m

Serves 8-10 servings

Steps 7

Ingredients 11

Soundtrack the cook

Soul kitchen · 98 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Cornbread
8 cups 1.9 L Cornbread-crumbled
Andouille
1 pound 454 g Andouille sausage-sliced
Vegetables
1 cup 240 mL Celery-diced
1 cup 240 mL Onion-diced
cup 120 mL Bell pepper-diced
Liquid
4 cups 960 mL Chicken broth
cup 60 mL Butter-melted
Seasoning
2 tsp 10 mL Sage-dried
1 tsp 5 mL Thyme-dried
tsp 2.5 mL Black pepper
tsp 2.5 mL Salt

Equipment

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Instructions

🎙️ Cook with voice coach

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, about 5-7 minutes.
In a large bowl, combine Cornbread, cooked Andouille sausage, and sautéed Vegetables.
Pour Liquid over the cornbread mixture and add Seasoning. Mix well.
Pour the mixture into the prepared baking dish.
Bake for 30-35 minutes, or until golden brown and heated through.