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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight. Ingredients:
8 tablespoons unsalted butter |
1 lb andouille sausage, cut into 1/2 inch cubes |
1 large onion, chopped |
6 scallions, chopped |
3 stalks celery & leaves, chopped |
1 medium red bell pepper, chopped |
2 -3 garlic cloves, minced |
1 tablespoon worcestershire sauce |
1 tablespoon cajun seasoning (i use tony chachere's) |
10 cups coarsely crumbled cornbread, air-dried overnight |
1 lb crabmeat, picked over |
1/2 cup chopped fresh parsley |
2 eggs, beaten |
1 -1 1/2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed) |
1/2 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
Directions:
1. Melt the butter in a large skillet over medium-high heat.
2. Add the sausage and sauté/stir for 5 minutes or until lightly browned.
3. Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
4. Add the onion, scallion, celery, red pepper, and garlic to the skillet.
5. Sauté/stir over medium heat for 10 minutes or until the onion is softened.
6. Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
7. Transfer the cooked vegetables to a large mixing bowl.
8. Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
9. Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
10. Season with salt and pepper to taste.
11. Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).
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