Andouille Sausage, Apple, and Pecan Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter or margarine, divided |
3 cups white cornmeal |
1 cup all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
7 large eggs, divided |
3 cups buttermilk |
3 cups soft breadcrumbs |
2 medium onions, diced (2 cups) |
1 large bunch celery, diced (3 cups) |
1/2 cup finely chopped fresh sage |
6 (10-1/2 ounce) cans condensed chicken broth, undiluted |
1 tablespoon pepper |
3/4 pound diced, andouille sausage |
2 granny smith apples, chopped |
2 cups chopped, toasted pecans |
Directions:
1. Place 1/2 cup butter in a 13X9-inch pan; heat in oven at 425° for 4 minutes.
2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake at 425° for 30 minutes or until golden brown. Cool.
5. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
6. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage, and sauté 1 more minute.
7. Brown Andouille sausage in a skillet over medium heat; drain.
8. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Add sausage, Granny Smith apples, and pecans into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
9. Bake, uncovered at 375° for 40 to 45 minutes or until done.
10. *1 tablespoon dried rubbed sage may be substituted for fresh sage.
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