Andouille Cornbread Dressing
Yields: 10-12 Servings
- 8 cups (1-inch) cubed cornbread
- 3 tablespoons unsalted butter
- 1 (12-ounce) package andouille sausage, chopped
- 1½ cups chopped yellow onion
- 1½ cups chopped celery
- 1½ cups chopped green bell pepper
- ¼ cup minced garlic
- ¾ cup giardiniera, drained and roughly chopped
- 2¼ teaspoons Creole seasoning
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1 teaspoon ground black pepper
- 1¼ cups chicken broth
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Place cornbread on prepared pan. Toast until lightly browned and crisp, 15 to 20 minutes. Set aside.
- In a 12-inch enamel-coated cast-iron braiser, heat butter over medium-high heat. Add andouille; cook until lightly browned, 3 to 4 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.
- Add onion, celery, bell pepper, and garlic to braiser; sauté until vegetables are softened, 7 to 9 minutes. Stir in giardiniera, Creole seasoning, thyme, sage, and pepper.
- In a large bowl, whisk together broth and eggs. Add cornbread, andouille, and vegetable mixture, stirring gently until liquid is absorbed. Spoon mixture back into braiser, and drizzle with melted butter.
- Bake until golden brown and firm to the touch, 25 to 30 minutes. Serve immediately.