ANDOUILLE CORNBREAD DRESSING - CHEF FRANK BRIGTSEN RECIPE - (4.5/5)
Provided by รก-1590
Number Of Ingredients 28
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.
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Heathers gryphyn Edwards
[email protected]I love the addition of andouille sausage to this dressing. It gives it a nice spicy kick.
Sharon Ogilvie
[email protected]This dressing is a great way to use up leftover cornbread. It's also a great dish to bring to potlucks.
Tobi Bellos
[email protected]I've made this dressing several times and it always turns out perfect. It's a great recipe to have in your back pocket.
Samedy Willy
[email protected]This dressing is so easy to make. I love that I can use my leftover cornbread.
Nita Tiwari
[email protected]I love that this dressing is made with andouille sausage. It gives it a nice spicy flavor.
Mahan Mahzoon
[email protected]This dressing is a great way to use up leftover cornbread. It's also a great dish to make ahead of time.
Tshepang Motloung
[email protected]I've never made cornbread dressing before, but this recipe made it easy. The dressing was delicious and I will definitely be making it again.
shinyi fred
[email protected]I made this dressing for a holiday party and it was a huge success. Everyone raved about it.
Jackson Echidime
[email protected]I followed the recipe exactly and the dressing turned out perfectly. I will definitely be making this again.
Shakib Nazmul
[email protected]This dressing is so moist and flavorful. I love the combination of cornbread, sausage, and vegetables.
Anas Eslam
[email protected]I love the addition of andouille sausage to this dressing. It gives it a nice spicy kick.
Alfu Jb
[email protected]This dressing is a great way to use up leftover cornbread. It's also a great dish to bring to potlucks.
Hamzayt
[email protected]I've made this dressing several times and it always turns out perfect. It's a great recipe to have in your back pocket.
tunde segun
[email protected]This dressing is so easy to make. I love that I can use my leftover cornbread.
Arslan Bakhsh
[email protected]I made this dressing for Thanksgiving and it was a hit! Everyone loved it.
jdrockytop
[email protected]This Andouille Cornbread Dressing is the perfect holiday side dish. It's savory, moist, and flavorful.