- 12 cups cornbread in 1/2" cubes - (abt 1 lb)
- 1/2 pound andouille cut 1/3" pieces
- 2 cups chopped onion
- 1 cup chopped celery
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1 1/2 cups chicken broth
In a preheated 400 degree oven toast bread cubes 5 to 7 minutes or until barely golden.
In a large skillet, cook the sausage over moderately-low heat, stirring, until cooked through. Add onions and celery and cook for 3 minutes or until softened.
Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.
Transfer to baking dish and bake at 325 degrees for 20 minutes until heated through and crust forms on top.
This recipe yields 12 servings.
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