“Oooh-Wee” Creole Cornbread Dressing

Posted By , November 9, 2015
cooked two dishes Rice broccoli casserole and cornbread dressing

cooked two dishes Rice broccoli casserole and cornbread dressing

Tired of the same old dishes during Thanksgiving? 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 (simply make one box of over-the-counter cornbread (Jiffy, Bisquick, etc) and crumble into semi-fine peices)
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


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.

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