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Recipe: Andouille Sausage And Corn Bread Dressing
Similar Categories: Andouille, Sausage, Corn, Bread, Dressing
2 T. butter
1 lb. andouille sausages, cut into 1/3" pieces
1 12 oz. pkg. breakfast-style bulk sausage
3 c. chopped onions
2 c. chopped celery
2 c. chopped red bell peppers
1 c. chopped green onions
2 t. chopped fresh thyme
1 t. hot pepper sauce
1 t. dried rubbed sage
12 oz. dry corn bread stuffing mix (I used Pepperidge Farms)
1 ½ c. (about) canned low-salt chicken broth
Preheat oven to 350 degrees. Generously butter 15x10x2", 13x9x2" or 8"
square glass or ceramic baking dish.
Melt butter in heavy large skillet over medium-high heat. Add all
sausages and cook until brown and cooked through, breaking up bulk
sausage with back of fork, about 5 minutes. Add onion, celery and red
bell peppers. Cover and cook until vegetables are tender, stirring
occasionally, about 12 minutes. Stir in green onions, thyme, hot
pepper sauce and sage. Transfer sausage mixture to a large bowl. (Can
be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix
into sausage mixture. Season with salt and pepper.
Add enough broth to dressing to moisten (about ¾ c. to 1 ½ c.).
Transfer dressing to prepared dish. Cover with buttered foil; bake
until heated through, about 30 minutes. Uncover and bake until top is
crisp and golden, about 20 minutes longer.
Makes 10 ^Ö 12 servings.
1 lb. andouille sausages, cut into 1/3" pieces
1 12 oz. pkg. breakfast-style bulk sausage
3 c. chopped onions
2 c. chopped celery
2 c. chopped red bell peppers
1 c. chopped green onions
2 t. chopped fresh thyme
1 t. hot pepper sauce
1 t. dried rubbed sage
12 oz. dry corn bread stuffing mix (I used Pepperidge Farms)
1 ½ c. (about) canned low-salt chicken broth
Preheat oven to 350 degrees. Generously butter 15x10x2", 13x9x2" or 8"
square glass or ceramic baking dish.
Melt butter in heavy large skillet over medium-high heat. Add all
sausages and cook until brown and cooked through, breaking up bulk
sausage with back of fork, about 5 minutes. Add onion, celery and red
bell peppers. Cover and cook until vegetables are tender, stirring
occasionally, about 12 minutes. Stir in green onions, thyme, hot
pepper sauce and sage. Transfer sausage mixture to a large bowl. (Can
be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix
into sausage mixture. Season with salt and pepper.
Add enough broth to dressing to moisten (about ¾ c. to 1 ½ c.).
Transfer dressing to prepared dish. Cover with buttered foil; bake
until heated through, about 30 minutes. Uncover and bake until top is
crisp and golden, about 20 minutes longer.
Makes 10 ^Ö 12 servings.
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