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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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An andouille-laced dressing highlights the Cajun trinity of celery, onion, and green pepper. Ingredients:
1/2 cup butter |
1 (1-pound) package cajun-style cooked andouille sausage, diced |
3 cups diced onion |
2 cups diced celery |
2 cups diced green bell pepper |
2 garlic cloves, minced |
2 teaspoons rubbed sage |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (16-ounce) package cornbread stuffing mix |
4 cups chicken broth |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add sausage; cook 4 minutes or until browned. Transfer sausage to a large bowl, reserving drippings in skillet.
2. Add onion and next 7 ingredients to skillet; cook 8 minutes or until tender, stirring occasionally. Add vegetables and stuffing mix to sausage. Add broth, stirring just until moistened.
3. Spoon dressing into a greased 15 x 10 roasting pan.
4. Bake, covered, at 350° for 30 minutes. Uncover and bake 20 more minutes.
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