Louise's Cornbread Dressing

Name: Louise's Cornbread Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Southern
Ingredients: 340 grams package andouille sausage, chopped; 237 milliliters butter or margarine, divided; 710 milliliters buttermilk; 3 large ribs large celery ribs, diced; 794 grams low-sodium chicken broth; 2 Tbsps Creole seasoning; 4 larges eggs, divided; 59 milliliters chopped fresh parsley; 1 medium size green bell pepper, diced; 8 green onions, thinly sliced; 227 grams package fresh mushrooms, diced; 473 milliliters chopped pecans, toasted; 2 Tbsps sugar; 1 large sweet onion, diced; 946 milliliters white cornmeal

Louise's Cornbread Dressing might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 16. Watching your figure? This gluten free recipe has 486 calories, 14g of protein, and 31g of fat per serving. If you have andouille sausage, celery, pecans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place 1/2 cup butter in a 13- x 9-inch pan, and heat in oven at 425 for 4 minutes.

Ingredients you will need

Butter

Equipment you will use

Oven

Frying Pan

Combine white cornmeal and sugar in a large bowl; whisk in 2 eggs and buttermilk.

Ingredients you will need

White Cornmeal

Buttermilk

Sugar

Egg

Equipment you will use

Whisk

Bowl

Pour hot butter into batter, stirring until blended.

Ingredients you will need

Butter

Pour batter into pan.

Equipment you will use

Frying Pan

Bake at 425 for 30 minutes or until golden brown. Cool and crumble into a large bowl.

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Oven

Bowl

Saut chopped andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.

Ingredients you will need

Andouille Sausage

Equipment you will use

Frying Pan

Add sliced green onions, diced celery, diced onion, and diced green bell pepper to skillet; saut 5 minutes or until vegetables are tender. Spoon sausage mixture into bowl with cornbread mixture.

Ingredients you will need

Green Pepper

Green Onions

Vegetable

Cornbread

Sausage

Celery

Onion

Equipment you will use

Frying Pan

Bowl

Melt remaining 1/2 cup butter in skillet; add diced mushrooms, and saut 5 minutes. If desired, reduce saut time to 3 minutes, and add 1 cup dry sherry to skillet. Cook, stirring often, until liquid is reduced by half.

Ingredients you will need

Dry Sherry

Mushrooms

Butter

Equipment you will use

Frying Pan

Add mushroom mixture, chopped pecans, chopped parsley, and Creole seasoning to cornbread mixture in bowl.

Ingredients you will need

Creole Seasoning

Pecan Pieces

Cornbread

Mushrooms

Parsley

Equipment you will use

Bowl

Whisk together remaining 2 eggs and chicken broth; add to cornbread mixture, and stir gently until moistened. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch-square baking dish.

Ingredients you will need

Chicken Broth

Cornbread

Egg

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Baking Pan

Whisk

Bake, uncovered, at 350 for 30 minutes or until golden brown.

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Oven

To make ahead: Chill prepared, unbaked dressing in the refrigerator overnight.

Let dressing stand until room temperature, then bake as directed.

Equipment you will use

Oven

Note: For testing purposes only, we used White Lily Buttermilk Cornmeal

Ingredients you will need

Buttermilk

Cornmeal

Mix and Tony's Creole Seasoning.

Ingredients you will need

Creole Seasoning

Equipment

Ingredients

Servings:

340grams

package andouille sausage, chopped 237milliliters

butter or margarine, divided 710milliliters

buttermilk 3large ribs

large celery ribs, diced 794grams

low-sodium chicken broth 2Tbsps

Creole seasoning 4larges

eggs, divided 59milliliters

chopped fresh parsley 1medium size

green bell pepper, diced 8

green onions, thinly sliced 227grams

package fresh mushrooms, diced 473milliliters

chopped pecans, toasted 2Tbsps

sugar 1large

sweet onion, diced 946milliliters

white cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.