Cornbread and Andouille Dressing

Cornbread and Andouille Dressing

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(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.

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