Cornbread "Dressing"

Nuggets of cornbread, spicy andouille sausage with some other surprises it's the perfect side to your turkey at Thanksgiving.

Prep Time1 15

Cook Time2

Total Time3 15

Course: Side Dish

Cuisine: American

Keyword: Side Dishes, Thanksgiving

Servings:

Calories: 728kcal

4 cups cornbread, either homemade or store bought broken into chunks and dry
4 cups french or italian bread cut into cubes and dry
1 pound andouille sausage sliced
2 tbsp butter
1 ½ small onions small dice
1 each green bell pepper small dice
1 each celery stalk small dice
4 each garlic cloves finely chopped
1 each poblano pepper charred, skin removed and chopped
2 each serrano chiles chopped (if you want to it less spicy then remove the seeds)
1/2 cup dried cranberries rehydrated in hot water
2 each eggs lightly beaten
1-2 cups turkey stock
2 tsp chopped thyme
2 tbsp chopped parsley
2 tbsp sliced scallions

Preheat the oven to 350°F
In a large saute pan, heat over medium heat. Add 1 tbsp butter.
Add andouille sausage and saute until brown on the edges about 5 minutes. Once brown, remove the sausage from the pan and set aside.
Turn the heat down to medium-low and add 1 tbsp butter, once melted, add onions, green bell pepper and celery stalks. Cook for 7-10 minutes until softened.
Add garlic and cook for 2 minutes until fragrant.
Turn the heat to medium and poblano peppers and serrano peppers and saute for 4-5 minutes.
Once the vegetables are soft, turn the heat off and let them cool for 10 minutes on the stove.
In a large mixing bowl, add andouille sausage, cornbread, french bread, softened vegetables and dried cranberries. Mix together gently making sure not to break up the cornbread.
Next, add the eggs and 1 cup of turkey stock, herbs and scallions.
The “dressing” should be moist but not mushy, add another 1-2 cups of stock to moisten it.
Next add the dressing to a buttered baking dish. Cover with foil. Bake for 30 minutes and then remove the foil bake for another 20 minutes until golden brown.

Simplify: Use store bought cornbread

Upgrade: Grind turkey heart, liver and gizzard in the food processor. Add it after the vegetables are softened and cook through.