Kick the heat just a notch up with adding some Andouille to your super secret family recipe or maybe try ours out this Holiday Season.
Andouille Stuffing Recipe
- 1 lb Andouille Sausage, diced
- 3/4 c (1 1/2 sticks) unsalted butter plus more for baking dish
- 1 lb of good-quality day-old white bread, rye bread, cornbread, or a mix, torn into 1″ pieces (about 10 cups)
- 1 1/2 cups of fine-diced shallot
- 1 1/2 cups 1/4″ medium-dice celery, with leaves
- 1/2 cup chopped flat-leaf parsley
- 2 T chopped fresh sage
- 1 T chopped fresh rosemary
- 1 T chopped fresh thyme
- 1 ts salt
- 1 ts freshly ground pepper
- 2 1/2 cups broth of your choice, divided
- 2 large eggs
- Pre-heat oven to 250F. Butter a 13x9x2 inch baking fish and set aside. Scatter bread(s) in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; sauté Andouille until browned and crisped and remove from heat.
- In the same pan, throw shallots and celery. Sauté until golden, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper.Pour in 1 1/4 cups broth and toss. Let cool.
- Preheat oven to 350F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake about 40 minutes.
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).