Andouille Sausage & Corn Bread Stuffing
This sausage and cornbread stuffing recipe has an extra kick from the Andouille sausage and hot sauce that is added to a more traditional sausage and cornbread dressing.
- 2 tablespoons butter
- 1 pound andouille sausages, cut into 1/3-inch pieces
- 1 (12-ounce) package breakfast-style bulk sausage
- 3 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped red bell peppers
- 1 cup chopped green onions
- 2 teaspoons chopped fresh thyme
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried rubbed sage
- 12 ounces dry corn bread stuffing mix
- 1 1/2 cups canned low-salt chicken broth
Preparation time 25mins
Cooking time 85mins
Melt butter in heavy large skillet over medium-high heat. Add both sausages and cook until brown and cooked through, breaking up the sausage, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
To bake stuffing in turkey:
Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.
Read More http://www.epicurious.com/recipes/food/views/Andouille-Sausage-and-Corn-Bread-Stuffing-102481#ixzz19HR2YBiy
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