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Recipe Andouille Sausage & Cornbread Dressing Ingredients 2 boxes Jiffy cornbread muffin mix, see note, about 10-12 cups of cubes 2 tablespoons neutral oil 1 pounds andouille sausage 8 tablespoons butter, divided 1 large yellow onion, diced, about 1 cups 3 ribs celery, diced, about 1 cup 1 medium green bell pepper, diced, about 1 cup 2 stalks green onion, optional, chopped, green part only 2-3 cloves garlic, minced teaspoon salt, see note on seasoning teaspoon ground black pepper teaspoon garlic powder teaspoon onion powder teaspoon smoked paprika teaspoon ground cayenne teaspoon dried oregano 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried 1 teaspoon finely chopped fresh thyme, or teaspoon dried cup finely chopped flat-leaf parsley 3-3 cups low-sodium chicken stock 2 large eggs, at room temperature Directions Start by making cornbread for the dressing
Just so you know, it's best to use a meatloaf pan with an insert that lets the fat drip to the bottom, away from the meat
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