“Oooh-Wee” Creole Cornbread Dressing
Tired of the same old dishes during holidays (Easter, Thanksgiving, Christmas)? Why not add a little kick to your cornbread dressing with this recipe for creole cornbread dressing. It’s savory, has just a touch of spice, and a lot of love. Trust me, it’ll have your guests saying “Oooh wee, this is good!”
– 1 (12-oz.) package chicken andouille sausage, chopped
– 8 green onions, thinly sliced
– 3 large celery stalks, diced
– 1 large sweet onion, diced
– 1 medium-size green bell pepper, diced
– 4 cups cornbread crumbles (however your make your cornbread BUT it must be moist, take it out roughly 5 minutes before completely done and let rest for 5 minutes before crumbling)
– 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 low-sodium Creole seasoning (many brands offer low sodium versions of creole seasoning now)
– 2 (14-oz.) cans low-sodium chicken broth (not the thick stuff!)
– 2 large eggs–
1. Preheat oven to 350°. Sauté 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 sauté 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 sauté 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.