Andouille Sausage and Corn Bread Stuffing
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 10 to 12 servings
Ingredients
- 2 tablespoons (¼ stick) butter
- 1 lb Andouille sausages, cut into ⅓-inch pieces
- 1 (12-ounce) package Breakfast-style bulk sausage
- 3 cup Chopped onions
- 2 cup Chopped celery
- 2 cup Chopped red bell peppers
- 1 cup Chopped green onions
- 2 teaspoons Chopped fresh thyme
- 1 teaspoons Dried rubbed sage
- 12 oz Dry corn bread stuffing mix
- 1½ cup canned low-salt chicken broth, (about)
- 1 tablespoon chopped fresh sage
- 4 tablespoon melted butter
Procedure
Andouille, the spicy southern pork sausage, adds a nice smoky flavor to this corn bread stuffing.
Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, 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, and sage. Transfer sausage mixture to large bowl. Mixture can be prepared 1 day ahead. Cover and refrigerate. Stir stuffing mix into sausage mixture. Season with salt and pepper. Moisten mixture with chicken to desired wetness. For a drier stuffing use less stock and for a wetter stuffing use all the stock.
Generously butter a glass or ceramic baking dish. Spoon the stuffing into dish. Melt butter and sage together and dizzle over stuffing. Cover with foil. Bake stuffing about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, 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, and sage. Transfer sausage mixture to large bowl. Mixture can be prepared 1 day ahead. Cover and refrigerate. Stir stuffing mix into sausage mixture. Season with salt and pepper. Moisten mixture with chicken to desired wetness. For a drier stuffing use less stock and for a wetter stuffing use all the stock.
Generously butter a glass or ceramic baking dish. Spoon the stuffing into dish. Melt butter and sage together and dizzle over stuffing. Cover with foil. Bake stuffing about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
Andouille Sausage and Corn Bread Stuffing
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 10 to 12 servings
Ingredients
- 2 tablespoons (¼ stick) butter
- 1 lb Andouille sausages, cut into ⅓-inch pieces
- 1 (12-ounce) package Breakfast-style bulk sausage
- 3 cup Chopped onions
- 2 cup Chopped celery
- 2 cup Chopped red bell peppers
- 1 cup Chopped green onions
- 2 teaspoons Chopped fresh thyme
- 1 teaspoons Dried rubbed sage
- 12 oz Dry corn bread stuffing mix
- 1½ cup canned low-salt chicken broth, (about)
- 1 tablespoon chopped fresh sage
- 4 tablespoon melted butter
Procedure
Andouille, the spicy southern pork sausage, adds a nice smoky flavor to this corn bread stuffing.
Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, 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, and sage. Transfer sausage mixture to large bowl. Mixture can be prepared 1 day ahead. Cover and refrigerate. Stir stuffing mix into sausage mixture. Season with salt and pepper. Moisten mixture with chicken to desired wetness. For a drier stuffing use less stock and for a wetter stuffing use all the stock.
Generously butter a glass or ceramic baking dish. Spoon the stuffing into dish. Melt butter and sage together and dizzle over stuffing. Cover with foil. Bake stuffing about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, 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, and sage. Transfer sausage mixture to large bowl. Mixture can be prepared 1 day ahead. Cover and refrigerate. Stir stuffing mix into sausage mixture. Season with salt and pepper. Moisten mixture with chicken to desired wetness. For a drier stuffing use less stock and for a wetter stuffing use all the stock.
Generously butter a glass or ceramic baking dish. Spoon the stuffing into dish. Melt butter and sage together and dizzle over stuffing. Cover with foil. Bake stuffing about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.