GMA Recipe: Cornbread and Andouille Dressing

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Cornbread and Andouille Dressing
From chef and author Emeril Lagasse

Ingredients

2 teaspoons unsalted butter

1 tablespoon vegetable oil

1/2 pound andouille sausage, cut into 1/2-inch pieces

1 1/2 cups chopped yellow onions

1 cup chopped celery

1 cup chopped green bell peppers

1 tablespoon minced garlic

Basic Cornbread

3 slices white or whole wheat bread, torn into bite-sized pieces

1/2 cup chopped green onions

1/3 cup chopped fresh parsley

2 teaspoons chopped fresh thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

2 large eggs, beaten

1 to 2 cups chicken stock, as needed

Directions

1. Preheat the oven to 350° F. Generously butter a 13 x 9-inch baking dish and set aside.

2. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until brown and the fat is rendered, 4 to 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 3 minutes. Remove from the heat and transfer to a large bowl to cool.

3. With your fingers, crumble the corn bread into the bowl with the cooked vegetables. Add the torn bread, green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands or a large wooden spoon. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.

4. Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, 30 minutes. Uncover and bake until golden brown, about 20 to 30 minutes.

Yield: Makes 8 servings

Basic Cornbread

Ingredients

1 tablespoon plus 1/4 cup vegetable oil

1 cup yellow cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon cayenne

1 cup buttermilk

1 egg

Directions

1. Preheat the oven to 400° F.

2. Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy cast-iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.

3. Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture and stir well to blend.

4. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

(Note: When making the dressing, make cornbread the day before.)

Yield: Makes one 9-inch round

Recipe courtesy of Emeril Lagasse, © 2002.