ANDOUILLE CORNBREAD DRESSING - CHEF FRANK BRIGTSEN RECIPE - (4.5/5)
Provided by รก-1590
Number Of Ingredients 28
Steps:
- FOR THE CORNBREAD: Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside. In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside. TO MAKE CORNBREAD DRESSING: Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes. Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes. Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat. Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside. Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.
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Tshepo Jonas
[email protected]5 stars!
Gerald Hamilton
[email protected]This dressing is amazing! Definitely a keeper.
Salifu Awudu
[email protected]Meh.
Sty Selfless
[email protected]Not a fan. The dressing was too spicy and the cornbread was too dry.
Judy fincher
[email protected]This recipe was a disaster! The dressing was bland and mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Abusayd Miya
[email protected]The dressing was good, but it was a little dry. I think I should have added more milk or broth.
Craig wells
[email protected]This dressing was a bit too spicy for my taste, but my husband loved it. I think next time I'll use a milder andouille sausage.
Muhumuza Melvin
[email protected]Loved this recipe! It was easy to follow and the dressing turned out perfect. I used a mild andouille sausage, and it was still plenty flavorful. I also added some chopped celery and onion for a little extra texture.
mostafa melhim
[email protected]This is the best cornbread dressing I've ever had. The andouille sausage gives it so much flavor, and the cornbread is perfectly moist and fluffy. I will definitely be making this again and again.
ghulam aishaus
[email protected]This dressing was easy to make and turned out delicious. I used a spicy andouille sausage, which gave it a nice kick. I also added some chopped pecans for a little extra crunch. My family loved it!
Agolla Nyagonya
[email protected]I'm not a big fan of cornbread dressing, but this recipe changed my mind. The andouille sausage and the spices gave it so much flavor, and the texture was perfect. I'll definitely be making this again.
Venti Bard
[email protected]This cornbread dressing was a huge hit at our Thanksgiving dinner! It was so flavorful and moist, and the andouille sausage added a nice spicy kick. I will definitely be making this again next year.