I made this dressing (stuffing) for Gaelan & Emily's rehearsal dinner.
Cornbread Dressing with Andouille Sausage
2 c. chopped onion
3 c. chopped celery
1 lb andouille, diced
1 stick butter
6 c. cornbread, crumbled
3 c. stale or toasted white bread, cubed
2 tbs. poultry seasoning
1 tsp. each, celery seed, sage, salt
3 eggs, well beaten
2-3 c. broth
Put crumbled bread and seasonings in a large bowl.
Sauté the onion, celery & andouille with butter in a large skillet until the onion is transparent and the andouille is beginning to brown. Add to the bread mixture. Mix.
Add the eggs and broth (should be wet, the eggs give this a soufflé type texture.) and turn into a greased baking pan or pans and bake at 350° for 30 minutes or until hot & golden on top.
Mix 2 cups each of cornmeal & white flour, ½ cup sugar, 1 tsp. salt, 2Tbs +2 tsp. baking powder in a large bowl.
Mix 2 eggs, ½ cup vegetable oil & 2 cups milk together. Add to the dry ingredients and mix just until combined.
Pour into two greased 9x13” pans (for thinnish cornbread) or 1- 11x14” pan for cornbread you want to split in half to butter. Bake in a 425° oven for 30 minutes or so.
Note for those who don't have access to real andouille...Costco sells a wonderful chicken andouille that tastes better than some andouille I've had from New Orleans. You could substitute any spicy smoked sausage in this recipe.