

Cornbread and Andouille Dressing
(NC) - Spice up traditional turkey entrees with this unique Southern-inspired dressing. Sweet onion, green pepper, celery and jalapeno peppers bring the flavours of the South to your very own Thanksgiving table.
Ingredients
- 3 tbsp vegetable oil 45 mL
- 1 lb andouille sausage* diced 500 g
- 1-1/2 cups Southern U.S. sweet onion 375 mL chopped
- 1/2 cup Southern U.S. celery 125 mL thinly sliced
- 1/2 cup Southern U.S. green pepper 125 mL diced
- 4 tbsp Southern U.S. jalapeno pepper minced, seeded 60 mL
- 8 cups cornbread crumbled 2 L
- 1/2 cup chicken stock or water 125 mL
- Salt to taste
- pepper to taste
Instructions
- In large skillet over medium heat, heat oil.
- Add sausage and cook, stirring, until sausage is crisp, approximately 5 minutes. Add onion, celery, green pepper and jalapeno. Cook, stirring until tender, approximately 5 minutes.
- Add cornbread and stir to combine. Add stock or water by the tablespoonful until mixture is well-moistened but not soggy.
- Cook, stirring, for 3 more minutes.
- Season to taste with salt and pepper and serve immediately.
Notes
* If Andouille is not available at your grocery store, chorizo can be substituted.
Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com.
Be the first to comment