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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My niece made this one time for Thanksgiving, and OH BOY! it was GOOD! my hubby loves it too. So I make it more than one time a year lol. Ingredients:
2 teaspoons unsalted butter |
1/2 pound andouille, cut into 1/2-inch pieces |
1 1/2 cups chopped yellow onions |
1 cup chopped celery |
1 cup chopped green bell peppers |
1 tablespoon minced garlic |
4 cups crumbled corn bead |
1/2 cup chopped green onions |
1/3 cup chopped fresh parsley |
2 teaspoons chopped fresh thyme |
1teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon cayenne |
2 large eggs, beaten |
1 to 2 cups chicken stock, as needed |
Directions:
1. In Pan:
2. Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
3. 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.
4. 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.
5. 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.
6. In Turkey:
7. Stuff the dressing into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends. Cook the turkey as you normally cook it.
8. Enjoy!!
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