Andouille Cornbread Dressing Recipes

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

ANDOUILLE CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.

ANDOUILLE DRESSING

Steps:

• In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends

ANDOUILLE CORNBREAD DRESSING - CHEF FRANK BRIGTSEN RECIPE - (4.5/5)

Steps:

• FOR THE CORNBREAD: Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside. In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside. TO MAKE CORNBREAD DRESSING: Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes. Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes. Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat. Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside. Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.

CORNBREAD AND ANDOUILLE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
• In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
• With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
• Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
• Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.