Andouille Dressing

An andouille-laced dressing highlights the Cajun trinity of celery, onion, and green pepper.

Editor's Favorite

Yield: 12 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1/2 cup butter
  • 1 (1-pound) package Cajun-style cooked andouille sausage, diced
  • 3 cups diced onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 garlic cloves, minced
  • 2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16-ounce) package cornbread stuffing mix
  • 4 cups chicken broth

Preparation

  1. Melt butter in a large nonstick skillet over medium-high heat. Add sausage; cook 4 minutes or until browned. Transfer sausage to a large bowl, reserving drippings in skillet.
  2. Add onion and next 7 ingredients to skillet; cook 8 minutes or until tender, stirring occasionally. Add vegetables and stuffing mix to sausage. Add broth, stirring just until moistened.
  3. Spoon dressing into a greased 15" x 10" roasting pan.
  4. Bake, covered, at 350° for 30 minutes. Uncover and bake 20 more minutes.
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