Creole Cornbread Dressing

Name: Creole Cornbread Dressing
Ingredients: 1 (12-oz.) package andouille sausage, chopped; 8 green onions, thinly sliced; 3 large celery ribs, diced; 1 large sweet onion, diced; 1 medium-size green bell pepper, diced; 1/2 cup butter; 1 (8-oz.) package fresh mushrooms, diced; 1 cup dry sherry; 1/2 cup chopped fresh parsley; 2 cups chopped toasted pecans; 2 tablespoons Creole seasoning; 2 (14-oz.) cans low-sodium chicken broth; 2 large eggs

13 ingredients

4 steps

Ingredients

1 (12-oz.) package andouille sausage, chopped
8 green onions, thinly sliced
3 large celery ribs, diced
1 large sweet onion, diced
1 medium-size green bell pepper, diced
1/2 cup butter
1 (8-oz.) package fresh mushrooms, diced
1 cup dry sherry
1/2 cup chopped fresh parsley
2 cups chopped toasted pecans
2 tablespoons Creole seasoning
2 (14-oz.) cans low-sodium chicken broth
2 large eggs

Directions

1

Preheat oven to 350°. Saute andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add green onions and next 3 ingredients, and saute 5 minutes or until vegetables are tender. Transfer mixture to a large bowl; stir in Cornbread Crumbles.
2

Melt butter in skillet over medium-high heat; add mushrooms, and saute 3 minutes. Add sherry, and cook, stirring often, 5 to 6 minutes or until liquid is reduced by half; stir in parsley. Stir mushroom mixture, toasted pecans, and Creole seasoning into cornbread mixture.
3

Whisk together chicken broth and eggs; add to cornbread mixture, stirring gently just until moistened. Divide mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
4

Bake dressing at 350° for 40 to 45 minutes or until golden brown.