Andouille Cornbread Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 tablespoon olive oil |
1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups) |
8 cups chopped onions (about 2 3/4 pounds), divided |
5 cups chopped celery (about 10 stalks with leaves), divided |
3 cups mixed chopped red, yellow, and/or green bell peppers, divided |
1 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
2 large eggs |
1/2 cup (or more) low-salt chicken broth |
green onion-jalapeño cornbread |
1/4 cup (1/2 stick) butter, melted |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
2. Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
3. Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.
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