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Andouille Cornbread Dressing

Name: Andouille Cornbread Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 4 oz. thick-cut bacon; 2 cups coarse yellow cornmeal; ¾ baking soda; 1 ½ tsp. Kosher salt; 2 large eggs; 1 ½ cups buttermilk; 6 Tbsp. unsalted butter divided; 2 medium yellow onions diced; 3 celery stalks diced; 2 apples cored and diced; 1 lb. andouille sausage sliced in 1/2" thick rounds; ½ cup apple cider; 1 cup fresh cranberries; 1 Tbsp. fresh sage rough chopped; 1 Tbsp. fresh rosemary rough chopped; 1 large egg beaten; 1 cup chicken stock

Thanksgiving dressing is the one side that I absolutely love. The diversity of dressings/stuffings out there is what really intrigues me. No two are the same. Some households take pride in theirs and others it’s an absolute afterthought. I’ve been making variations of cornbread dressing for years. Though this simple one has always hit all of the notes for me including the smokiness from the andouille. Don’t be intimidated on making cornbread, it’s the easier part of things.

Kitchen Items Needed

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Cooked with

If you want this to taste like the version I’m writing about, start here. This is the backbone.

View Andouille Sausage

Recipe

Cornbread

4 oz.
thick-cut bacon
2 cups
coarse yellow cornmeal
¾
baking soda
1 ½ tsp.
Kosher salt
2
large eggs
1 ½ cups
buttermilk

Dressing

6 Tbsp.
unsalted butter , divided
2
medium yellow onions , diced
3
celery stalks , diced
2
apples , cored and diced
1 lb.
andouille sausage , sliced in 1/2" thick rounds
½ cup
apple cider
1 cup
fresh cranberries
1 Tbsp.
fresh sage , rough chopped
1 Tbsp.
fresh rosemary , rough chopped
1
large egg , beaten
1 cup
chicken stock

Cornbread

Step 1

Finely dice the bacon in basically bacon bit size pieces. This can handled easily by running the bacon through a meat grinder.

Step 2

Cook the bacon until crispy in a 10 inch cast iron skillet or medium to high heat. Remove the cooked bacon bits onto paper towels and reserve the bacon grease for later in this recipe.

Step 3

Preheat an oven to 425°

Step 4

Place a 10 inch cast iron skillet into the oven and heat until it's very hot, around 10 minutes.

Step 5

In the meantime, combine the cornmeal, baking soda and salt in a small bowl.

Step 6

In a separate large bowl, whisk together the buttermilk, eggs and 4 Tbsp. of the reserved bacon grease. Keep 1 Tbsp of the bacon grease for later in this recipe.

Step 7

Slowly whisk in the dry ingredients into the wet mixture, making sure it was been combined but not overworked.

Step 8

Remove the cast-iron skillet from the oven. Pour the remaining 1 Tbsp. of bacon grease into the skillet and swirl to coast. Pour the mixture into the skillet, it should sizzle.

Step 9

Place the skillet back into the oven and back until golden brown, approximately 20 - 25 minutes.

Step 10

Allow to cool, until removing the cornbread from the cast-iron skillet.