Cornbread And Andouille Dressing Recipes

DONNA'S CORNBREAD, SAUSAGE AND JALAPENO DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9-inch pan.
• In a heavy skillet, melt 8 tablespoons butter over low heat. Saute the onion and peppers until soft. Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain, and transfer to a large bowl.
• Combine sausage mixture with stuffing mix, bread crumbs, chicken stock, egg, and salt and pepper. Mix well, and transfer dressing to prepared pan. Dot with remaining butter.
• Bake in the preheated oven for 45 minutes.

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.

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.

CRAWFISH & ANDOUILLE CORNBREAD DRESSING RECIPE - (4/5)

Steps:

• Heat oven to 300°F. Place cornbread in a large roasting pan. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in a large bowl. Butter a 13 x 9 x 2-inch baking dish. Cook bacon in a large skillet over medium heat until crisp and fat has been rendered; remove with a slotted spoon and drain on paper towels. To drippings in skillet, add andouille, onion, bell pepper, celery, chiles, garlic, and thyme; sauté 10 minutes, stirring frequently, or until andouille is golden brown. Add mixture to cornbread with crawfish, scallions, parsley, Creole spice, and bacon bits and toss. Whisk broth, cream, and eggs in a 4-cup measure; drizzle over cornbread mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish and cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned, and slightly crisp on top.

ANDOUILLE CORNBREAD DRESSING

Steps:

• heat oil in large pot over medium-high heat. Add sausage and saute until browned. Add 6 c. onions, 4 c. celery, 2 c. bell peppers and saute until browned. Add remaining onions, celery & peppers, then thyme, cayenne. Saute until beginning to soften. Season with salt & pepper. (Can be made 1 day ahead) pre-heat oven to 350. Butter 15x10x2 dish. Whisk eggs, broth in medium bowl. In large bowl crumble cornbread. Add vegetable and broth mixtures and toss. Mix in 1/4 c. if dressing is dry. Transfer to prepared dish and drizzle with melted butter. Bake uncovered until golden, about 45 minutes. GREEN ONION-JALAPENO CORNBREAD 3/4 c. all purpose flour 3/4 c. cornmeal 1/4 c. sugar 1 ½ tsp. Salt 1 ½ tsp. Baking powder 1 tsp. Baking soda ½ c. thinly sliced green onion 2 tsp. Minced jalapeno 1 1/4 c. buttermilk 2 large eggs 1/4 c. butter, melted pre-heat oven to 350. Butter 13x9x2 pan. Whisk flour, cornmeal, sugar, salt baking powder, baking soda in large bowl to blend. Stir in green onions and jalapeno. In medium bowl, whisk eggs, buttermilk. Add melted butter. Add wet mixture to dry mixture and stir just until blended. Transfer to pan. Bake until lightly golden, about 25 minutes. Cool completely in pan.