Andouille Sausage Cornbread Dressing Andouille sausage and Cajun seasoning spice up this flavorful dressing. Try this tasty dressing with roast chicken, turkey, or pork. ***Cornbread*** 1 3/4 cups cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 1 1/2 cups milk, low fat is fine 2 large eggs 4 tablespoons butter, melted ***Dressing*** 4 cups torn white bread 2 teaspoons dried leaf thyme 1 teaspoon Cajun seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 1/2 to 3 1/2 cups chicken broth 12 ounces Cajun-style andouille sausage 1 cup chopped onion 1 cup chopped celery 1 red bell pepper, chopped 4 tablespoons butter 3 cloves garlic, finely minced 1 cup chopped green onion 3 large eggs, beaten Heat oven to 400°. Grease a 9-inch square baking pan. In a mixing bowl, combine the cornmeal, flour, baking powder, 1 teaspoon salt, and sugar. In another bowl, whisk together the milk, 2 eggs, and 4 tablespoons melted butter. Combine the two mixtures and stir until blended. Spoon into the prepared baking pan. Bake for 25 to 30 minutes, until lightly browned. Cool then crumble into a large bowl. Add the torn bread to the crumbled cornbread. Toss with the thyme, Cajun seasoning, 1/2 teaspoon salt, pepper, and about 2 1/2 cups chicken broth. Quarter the sausage lengthwise and slice about 1/4-inch thick. Put the sausage in a large skillet with the chopped onion and celery. Cook over medium heat, stirring, for about 5 minutes. Add the butter and red bell pepper and continue cooking, stirring, until vegetables are tender. Add the green onion and garlic and cook for 1 minute longer. Spoon into the bowl with the bread and cornbread and stir gently to blend. Taste and adjust seasonings, as desired. Heat oven to 350°. Grease a 9x13-inch baking dish. Add the beaten eggs and stir until blended. Add more broth in small amounts, until well moistened but not too mushy. Spoon into the prepared baking dish. Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 minutes longer. Serves 8 to 10.
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