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Andouille and Cornbread Stuffing


Courtesy of Executive Chef Matthew Kajdan of Estelle Wine Bar


1 tablespoon olive oil

1 pound andouille sausage links, quartered lengthwise, then cut crosswise 1/4-inch thick (about 3 cups)

8 cups onions, chopped, divided

5 cups celery, chopped, divided

3 cups mixed red, yellow, and/or green bell pepper, chopped, divided

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 large eggs

1/2 cup (or more) low-salt chicken broth

Green onion jalapeño cornbread

1/4 cup (half stick) butter, melted 

Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté 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 F. 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 cup fulls 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.

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