Andouille Cornbread Stuffing

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Andouille sausage links - quartered
		Lengthwise, cut 1/4"-thk crosswise pieces
8 cups	500g / 17oz	Chopped onions - (abt 2 3/4 lbs) - divided
5 cups	550g / 19oz	Chopped celery - divided
		= (abt 10 stalks with leaves)
3 cups	330g / 11oz	Mixed chopped bell peppers - divided
		= (red, yellow, and/or green)
1 teaspoon	5ml	Dried thyme
1/4 teaspoon	1.3ml	Cayenne pepper
2 teaspoons	10ml	Eggs (large)
1/2 cup	118ml	Low-salt chicken broth - or more if needed
		Green Onion-Jalapeño Cornbread - (see recipe)
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - melted

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Add sausage and saute until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; saute until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; saute until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)

Preheat oven to 350 degrees. Butter 15- by 10- by 2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.

Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

This recipe yields 10 servings.

Source:
Bon Appetit, November 2004

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