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Smoked Oyster and Andouille Sausage Dressing (Thanksgiving) Recipe

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This recipe for Smoked Oyster and Andouille Sausage Dressing (Thanksgiving) is from Cox Family Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups crumbled cornbread
5 cups sourdough bread cubes (cut into 1/2 inch cubes)
1 cup butter
2 cups andouille sausage
2 cups chopped onion (about 1 large)
2 cups finely chopped celery (about 4-6 stalks)
2 tablespoons thyme
2 tablespoons rosemary
2 tablespoons sage
1 tablespoon Cajun blackened seasoning
1 tablespoon poultry seasoning
1 teaspoon black pepper
3 3.75 oz cans smoked oysters (drained)
4 cups chicken broth
4 large eggs (slightly beaten)
Directions:
Directions:
Make cornbread (I use two packages of Jiffy cornbread) according to package directions. I usually make the cornbread a day ahead.

Mix cornbread, bread cubes in a really large bowl. Melt butter in large saucepan over medium heat. Add sausage and cook, stirring for 5-7 minutes. Remove sausage with slotted spoon (to save butter). Drain sausage on paper towel. Add onion, celery, and sauté about 8 minutes until tender. Add sage, thyme, rosemary, cajun seasoning, and poultry seasoning. Saute one more minute and remove from heat.

Stir vegetable mixture and sausage into cornbread mixture. Stir in oysters, eggs, and chicken broth. Spread into lightly greased 13 x 9 inch baking pan. Cover with aluminum foil.

Baked covered at 400 degrees for 30 minutes. Uncover and bake for another 30 minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.
Personal Notes:
Personal Notes:
This is soooo good. Note that the mixture is quite soupy but it will firm up when you cook it. Serves about 8-10. You'll still have leftovers!

 

 

 

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