Andouille Cornbread Dressing

Name: Andouille Cornbread Dressing (Upgraded)
Total time: 1 h 30 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 cup Bell pepper-diced; 3 cups Chicken broth; 1/4 cup Dry sherry; 1/4 cup Butter-melted; 2 tbsp Fresh parsley-chopped; 1 tbsp Fresh thyme-chopped; 1 tsp Sage-dried; 1/2 tsp Black pepper; 1/2 tsp Salt

⏱1h 30m

👥8-10 servings

🔥380 cal

Medium

🍽️Southern

A more flavorful version of classic Andouille Cornbread Dressing, featuring fresh herbs and a touch of sherry.

8 cups Cornbread-crumbled

1 pound Andouille sausage-sliced

1 cup Celery-diced

1 cup Onion-diced

1 cup Bell pepper-diced

See all 13 ingredients ↓

(0 reviews)

⏱1h 30m

👥8-10 servings

🔥380 cal

Medium

🍽️Southern

A more flavorful version of classic Andouille Cornbread Dressing, featuring fresh herbs and a touch of sherry.

#Thanksgiving #Side Dish #Southern #Comfort Food #Herbs

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, about 5-7 minutes.
In a large bowl, combine Cornbread, cooked Andouille sausage, and sautéed Vegetables.
In a separate bowl, whisk together Chicken broth and Dry sherry.
Pour the liquid mixture and melted Butter 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.

Ingredients

8 cups 1.9 L Cornbread-crumbled
1 pound 454 g Andouille sausage-sliced
1 cup 240 mL Celery-diced
1 cup 240 mL Onion-diced
1 cup 240 mL Bell pepper-diced
3 cups 720 mL Chicken broth
1/4 cup 60 mL Dry sherry
1/4 cup 60 mL Butter-melted
2 tbsp 30 mL Fresh parsley-chopped
1 tbsp 15 mL Fresh thyme-chopped
1 tsp 5 mL Sage-dried
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Salt

Equipment

9x13 inch baking dish
Large skillet
Large bowl
Small bowl

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, about 5-7 minutes.
In a large bowl, combine Cornbread, cooked Andouille sausage, and sautéed Vegetables.
In a separate bowl, whisk together Chicken broth and Dry sherry.
Pour the liquid mixture and melted Butter 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.

Nutrition per serving

Calories 380

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Andouille Cornbread Dressing

Andouille Cornbread Dressing

Ratings & Reviews

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