Title: Cornbread and Andouille Dressing
Categories: Dressing Ethnic Cajun
Yield: 12 Servings

4	tb	Margarine
2	c	Celery; chopped
1	c	Green pepper; chopped
2	c	Onion; chopped
3/4	lb	Andouille sausage, chopped
1	ts	Garlic, minced
1	pk	Skillet cornbread, Mexican (8oz); crumbled
4	c	Stale french bread; cubed
2	lb	Chicken or turkey giblets; boiled and chopped, reserve broth
1/2	ts	Black pepper
1/4	ts	Cayenne
1/2	ts	White pepper
2	ts	Salt or to taste
1/2	ts	Thyme
1/2	bn	Parsley; chopped fine
2		Eggs; beaten

Saute celery, green pepper, onion and green pepper in margarine for 5 minutes. Add sausage and fry until vegetables are soft. Add garlic, cornbread, French bread, giblets and seasonings and saute 10 minutes. Add brith and beaten eggs to the mixture until it holds together without sogginess. Bake in a greased baking dish for 30 minutes at 300 degrees.

Lisa Crawford (lisa_pooh@delphi.com)

previous

next