“Oooh-Wee” Creole Cornbread Dressing

(Photo credit: Fiyya Foods tumblr)

Tired of the same old dishes during the holidays (Easter, Thanksgiving, Christmas)? Why not add a little kick to your 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!”

Ingredients

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 (simply make one box of over-the-counter cornbread (Jiffy, Bisquick, etc) and crumble into semi-fine pieces)
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
2 large eggs

Directions

1. Preheat oven to 350°. Sauté andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until

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