Cornbread Turkey Stuffing with Andouille Sausage

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 283, total fat 18 G., saturated fats 8 G., proteins 9 G., carbohydrates 20 G., fiber 2 G., cholesterol 67 mg, sodium 532 mg, sugar 3 G.

The base of this turkey stuffing is a mixture of cornbread and potato bread, which perfectly absorbs all the juices and flavors of the other ingredients: andouille sausage, roasted vegetables, fragrant sage and thyme, and the rendered turkey fat, which is basted on the stuffing before baking. You can assemble it the day before serving and store it in the refrigerator, then bake the bread stuffing when the turkey is almost done.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g andouille sausage, diced
110g unsalted butter, plus extra for greasing the pan
1 onion, finely chopped
5 stalks celery, finely chopped
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
3 - 3.5 cups lightly salted turkey or chicken broth
2 large eggs
0.5 cup chopped fresh parsley
6 cups stale potato bread, cut into 1cm cubes (about 280g)
6 cups stale cornbread, cut into 1/2-inch cubes (about 280 g)
2 tbsp rendered turkey fat (or butter)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: andouille sausage, cornbread, celery, bouillon, sage, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C; grease a shallow 3-quart baking dish with butter.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sausage and cook, stirring, for about 5 minutes until browned. Transfer to a plate with a slotted spoon.

Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups of broth and bring to a simmer; remove from heat.
Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage, and vegetable mixture and stir to distribute evenly, adding up to 1/2 cup more broth if needed.
Transfer to the prepared baking dish. Drizzle with the turkey fat (or spread pats of butter on top).
Cover the pan with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 35 minutes.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Food Network - recipes

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