Tired of the same old dishes during Thanksgiving? Why not add a little kick to your cornbread dressing with this recipe for creole cornbread dressing. It’s savory, has just a touch of spice, and a lot of love. Trust me, it’ll have your guests saying “Oooh wee, this is good!”
Ingredients
1 (12-oz.) package chicken andouille sausage, chopped
8 green onions, thinly sliced
3 large celery stalks, diced
1 large sweet onion, diced
1 medium-size green bell pepper, diced
4 cups cornbread crumbles (simply make one box of over-the-counter cornbread (Jiffy, Bisquick, etc) and crumble into semi-fine peices)
1/2 cup butter
1 (8-oz.) package fresh mushrooms, diced
1 cup dry sherry
1/2 cup chopped fresh parsley
2 cups chopped toasted pecans
2 tablespoons low-sodium Creole seasoning (many brands offer low sodium versions of creole seasoning now)
2 (14-oz.) cans low-sodium chicken broth
2 large eggs
Directions
1. Preheat oven to 350°. Sauté andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add green onions and next 3 ingredients, and sauté 5 minutes or until vegetables are tender. Transfer mixture to a large bowl; stir in cornbread crumbles.
2. Melt butter in skillet over medium-high heat; add mushrooms, and sauté 3 minutes. Add sherry, and…
… cook, stirring often, 5 to 6 minutes or until liquid is reduced by half; stir in parsley. Stir mushroom mixture, toasted pecans, and Creole seasoning into cornbread mixture.
3. Whisk together chicken broth and eggs; add to cornbread mixture, stirring gently just until moistened. Divide mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
4. Bake dressing at 350° for 40 to 45 minutes or until golden brown.
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