|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dressing -- or stuffing, if you prefer to call it that -- is an essential part of the American Thanksgiving. But its ingredients differ widely from cook to cook and from region to region. In the South, cornbread rather than white bread forms the basis, and andouille sausage is sometimes included, especially around New Orleans, as a nod to Cajun influence.
This baked dressing, with cornbread, andouille sausage, and Cajun seasoning, brings that tradition to your table. Spice up your holiday spread with this recipe for a bit of adventure. This dressing pairs well with roasted chicken, turkey or pork. Add this unique dressing to your dinner menu this year.
- For the 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
- 2 large eggs
- 4 tablespoons melted butter
- For the Dressing:
- 4 cups white bread (torn into small pieces)
- 2 teaspoons dried leaf thyme
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2-3 1/2 cups chicken broth (enough to moisten)
- 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 green onion, chopped
- 3 large eggs, beaten
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 the mixture into a greased 9-inch square baking pan. Bake for 25 to 30 minutes in a preheated 400 F oven until lightly browned.
Cool the cornbread and then crumble it into a large bowl.
Add the torn white 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 andouille 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, frequently stirring, for about 5 minutes.
Add the red bell pepper and butter and continue cooking, frequently stirring, until the vegetables are tender.
Add the garlic and green onion and cook for a minute or two longer.
Spoon this sausage and vegetable mixture into the bowl with the bread, cornbread, broth, and seasonings and stir gently to blend.
Taste and adjust seasonings, as desired.
Add the beaten eggs and stir until blended.
Add more chicken broth in small amounts until the mixture is moist but not too mushy.
Spoon the mixture into a greased 9-by-13-by-2-inch baking pan.
Cover tightly with foil and bake for 35 minutes at 350 F.
Remove the foil and continue baking for about 15 minutes longer, or until the top is browned.