Cornbread And Andouille Dressing

Directions

1. Preheat the oven to 350 degrees. Generously butter a 13- by 9-inch baking dish and set aside.
2. In a large skillet, cook the sausage till brown and the fat is rendered, about 5 min. Add in onions, celery, bell peppers, and garlic, and cook for 2 min. Remove from the heat and transfer to a large bowl to cold.
3. With your fingers, crumble the corn bread into the bowl, add in bread, the green onions, parsley, and thyme, and mix well with your hands. Add in the salt, pepper, cayenne, and Large eggs, and mix well with your hands. Add in sufficient broth, 1/2 c. at a time, to moisten the dressing, being careful not to make it mushy.
4. Transfer to the prepared dish and cover with aluminum foil. Bake till heated through, about 25 min. Uncover and bake till golden, about 15 min.
5. Basic Cornbread: Preheat the oven to 400 degrees.
6. Pour 1 Tbsp. of vegetable oil into a 9-inch baking pan or possibly heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 min.
7. Combine the cornmeal, flour, baking pwdr, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add in the buttermilk and egg to the mix, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 min or possibly till lightly golden. Remove from the oven and let cold before serving or possibly using in the dressing. (Note: When making the dressing, make cornbread the day before.)
8. This recipe yields 8 servings.