ANDOUILLE CORNBREAD STUFFING
1 tablespoon olive oil
1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups)
8 cups chopped onions (about 2 3/4 pounds), divided
5 cups chopped celery (about 10 stalks with leaves), divided
3 cups mixed chopped red, yellow, and/or green bell peppers, divided
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups)
8 cups chopped onions (about 2 3/4 pounds), divided
5 cups chopped celery (about 10 stalks with leaves), divided
3 cups mixed chopped red, yellow, and/or green bell peppers, divided
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 large eggs
1/2 cup (or more) low-salt chicken broth
Green Onion-Jalapeño Cornbread (see recipe below)
1/4 cup (1/2 stick) butter, melted
Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
1/2 cup (or more) low-salt chicken broth
Green Onion-Jalapeño Cornbread (see recipe below)
1/4 cup (1/2 stick) butter, melted
Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.
GREEN ONION-JALAPENO CORNBREAD
3/4 cup all purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup thinly sliced green onions
2 teaspoons minced jalapeño chile with seeds
1 1/4 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
3/4 cup all purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup thinly sliced green onions
2 teaspoons minced jalapeño chile with seeds
1 1/4 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)
Makes 10 servings.
Bon Appetit
November 2004
Bon Appetit
November 2004
