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Andouille Sausage, Apple, and Pecan Dressing

Yield

Makes 16 to 18 servings

Ingredients

  • 1 cup butter or margarine, divided
  • 3 cups white cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 7 large eggs, divided
  • 3 cups buttermilk
  • 3 cups soft breadcrumbs
  • 2 medium onions, diced (2 cups)
  • 1 large bunch celery, diced (3 cups)
  • 1/2 cup finely chopped fresh sage*
  • 6 (10-1/2 ounce) cans condensed chicken broth, undiluted
  • 1 tablespoon pepper
  • 3/4 pound diced, Andouille sausage
  • 2 Granny Smith apples, chopped
  • 2 cups chopped, toasted pecans

How to Make It

  1. Place 1/2 cup butter in a 13X9-inch pan; heat in oven at 425° for 4 minutes.

  2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

  3. Pour hot butter into batter, stirring until blended. Pour batter into pan.

  4. Bake at 425° for 30 minutes or until golden brown. Cool.

  5. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

  6. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage, and sauté 1 more minute.

  7. Brown Andouille sausage in a skillet over medium heat; drain.

  8. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Add sausage, Granny Smith apples, and pecans into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

  9. Bake, uncovered at 375° for 40 to 45 minutes or until done.

  10. *1 tablespoon dried rubbed sage may be substituted for fresh sage.