Best Andouille Cornbread Dressing Recipes

CORNBREAD AND ANDOUILLE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
• In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
• With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
• Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
• Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING

Steps:

• Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
• Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
• Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
• In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
• In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
• Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

CRAWFISH & ANDOUILLE CORNBREAD DRESSING RECIPE - (4/5)

Steps:

• Heat oven to 300°F. Place cornbread in a large roasting pan. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in a large bowl. Butter a 13 x 9 x 2-inch baking dish. Cook bacon in a large skillet over medium heat until crisp and fat has been rendered; remove with a slotted spoon and drain on paper towels. To drippings in skillet, add andouille, onion, bell pepper, celery, chiles, garlic, and thyme; sauté 10 minutes, stirring frequently, or until andouille is golden brown. Add mixture to cornbread with crawfish, scallions, parsley, Creole spice, and bacon bits and toss. Whisk broth, cream, and eggs in a 4-cup measure; drizzle over cornbread mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish and cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned, and slightly crisp on top.

ANDOUILLE CORNBREAD DRESSING

Steps:

• heat oil in large pot over medium-high heat. Add sausage and saute until browned. Add 6 c. onions, 4 c. celery, 2 c. bell peppers and saute until browned. Add remaining onions, celery & peppers, then thyme, cayenne. Saute until beginning to soften. Season with salt & pepper. (Can be made 1 day ahead) pre-heat oven to 350. Butter 15x10x2 dish. Whisk eggs, broth in medium bowl. In large bowl crumble cornbread. Add vegetable and broth mixtures and toss. Mix in 1/4 c. if dressing is dry. Transfer to prepared dish and drizzle with melted butter. Bake uncovered until golden, about 45 minutes. GREEN ONION-JALAPENO CORNBREAD 3/4 c. all purpose flour 3/4 c. cornmeal 1/4 c. sugar 1 ½ tsp. Salt 1 ½ tsp. Baking powder 1 tsp. Baking soda ½ c. thinly sliced green onion 2 tsp. Minced jalapeno 1 1/4 c. buttermilk 2 large eggs 1/4 c. butter, melted pre-heat oven to 350. Butter 13x9x2 pan. Whisk flour, cornmeal, sugar, salt baking powder, baking soda in large bowl to blend. Stir in green onions and jalapeno. In medium bowl, whisk eggs, buttermilk. Add melted butter. Add wet mixture to dry mixture and stir just until blended. Transfer to pan. Bake until lightly golden, about 25 minutes. Cool completely in pan.

ANDOUILLE CORNBREAD DRESSING - CHEF FRANK BRIGTSEN RECIPE - (4.5/5)

Steps:

• FOR THE CORNBREAD: Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside. In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside. TO MAKE CORNBREAD DRESSING: Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes. Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes. Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat. Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside. Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.

ANDOUILLE CORNBREAD DRESSING

Steps:

• Brown sausage over medium heat & drain on paper towels. Combine salt, white & black pepper, cayenne, oregano, onion powder and thyme and set aside.
• In a large skillet, melt butter with chopped onions, bell pepper, celery, garlic and bay leaves over medium-high heat. Saute about 2 minutes stirring.
• Add mixed seasonings and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in chicken stock and Tabasco, cook 5 minutes, stirring frequently.
• Turn off heat and remove bay leaves and add hot mixture to large bowl with crumbled corn bread and drained sausage. Stir in evaporated milk and eggs.
• Spoon dressing into greased 13x9-inch pan or casserole. Bake at 350 degrees F until browned on top, 35 to 40 minutes.

QUAIL STUFFED WITH CORNBREAD AND ANDOUILLE DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Lay the quail, skin side down, on a work surface. Season with the rub. Divide the cornbread dressing into 8 equal portions and shape into balls. Place a ball in the center of each quail and bring the sides of the birds together to overlap.
• Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
• Mound the greens in the center of the platter. Arrange the quail on top of greens.