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Wholesome Cornbread Dressing with Andouille Sausage

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This wholesome cornbread dressing with andouille sausage is a smoky, spicy twist on a classic comfort food. It’s quick to make, uses simple ingredients, and is perfect for holiday gatherings or any family dinner.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal (stone-ground preferred)
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 large egg
  • 2 tablespoons olive oil or melted butter
  • 12 ounces andouille sausage, sliced into ¼-inch rounds
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside while it heats up.
  2. Make the cornbread: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, combine the buttermilk, egg, and olive oil (or melted butter). Pour the wet ingredients into the dry ingredients and stir until just combined.
  3. Bake the cornbread: Carefully remove the hot skillet from the oven. Pour the batter into the skillet and bake for 18-22 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack.
  4. Brown the sausage: While the cornbread cools, return the skillet to medium heat. Add the sliced andouille and cook for 5-7 minutes, stirring occasionally, until both sides are deeply browned. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.
  5. Sauté the aromatics: Add the diced onion and celery to the same skillet with the sausage fat. Cook over medium heat for 6-8 minutes, until the onion is translucent and the celery has softened. Add the minced garlic and cook for 1 more minute.
  6. Crumble the cornbread: Once the cornbread is completely cool, use your hands to crumble it into a large bowl. Aim for pieces ranging from pea-sized to thumbnail-sized.
  7. Combine the dressing: Add the browned sausage, sautéed vegetables, sage, thyme, smoked paprika, and cayenne (if using) to the crumbled cornbread. Toss gently until evenly distributed.
  8. Add the liquid: In a small bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the cornbread mixture and stir gently until everything is moistened. The mixture should look wet but not soupy.
  9. Transfer to baking dish: Grease a 9×13 baking dish with olive oil or cooking spray. Spread the dressing mixture evenly in the dish. Don’t press it down.
  10. Bake covered: Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes.
  11. Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the top is golden brown and slightly crispy around the edges. Let it rest for 5 minutes before serving.

Notes

Don’t skip cooling the cornbread completely to avoid a paste-like texture. Brown the sausage properly for deep flavor. Season as you go. Watch the liquid ratio; the dressing should be moist but not wet. Let it rest before serving. This dressing improves overnight if made ahead.

Nutrition

Keywords: cornbread dressing, andouille sausage, Thanksgiving side dish, holiday dressing, healthy dressing, comfort food

Find it online: https://dinadishes.com/wholesome-cornbread-dressing-with-andouille-sausage/