Andouille Sausage, Apple and Pecan Dressing. Sounds good, yes? This is loosely based from a recipe from Southern Living, I just added my own tweaks. I liked it, my husband LOVED it and at least one lady from church loved it.
I didn't take any pictures of this because dressing is something really hard to take pics of and make it look appetizing! Andouille sausage is a spiced, heavily smoked, pork, cajun/Louisiana sausage, when I lived in TN I could not find it anywhere. Here in Louisiana we have several brands to choose from :)
Andouille Sausage, Apple and Pecan Dressing
1/2 c. butter or margarine, divided + 2T
1 1/2 cups white cornmeal
1/2 cup all purpose flour
1 T sugar
1 tsp. baking powder
3/4 tsp salt
1/2 tsp baking soda
4 eggs, divided
1 1/2 cups buttermilk
3 cups frozen Garlic bread, thawed and cubed
1 onion, chopped
1 cup celery, diced
1 T. Sage
1 T. pepper
Chicken broth, about 2 cans, maybe more
3/4 pound diced, Andouille sausage
2 Granny Smith apples, diced
1 cup chopped toasted pecans
Place 1/4 cup butter in a 8 inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 2 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in garlic bread, and set aside.
Melt remaining 1/4 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage, and sauté 1 more minute. Set aside, melt 2 T of butter in skillet and saute apple until tender.
Brown Andouille sausage in a skillet over medium heat; drain.
Stir vegetables, remaining 2 eggs, chicken broth, and pepper into cornbread mixture. Add sausage, Granny Smith apples, and pecans into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours.
Bake, uncovered at 375° for 40 to 45 minutes or until done.