Andouille Sausage and CornbreadStuffing
"The spice of the Andouille sausage compliments the slight sweet and tart flavors from the apples and cranberries. This stuffing is perfect for the holidays and is GLUTEN-FREE!..."
INGREDIENTS
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6 tablespoons butter, divided, plus more for baking dish
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2 large onions, diced
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3 large celery stalks, diced
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2 apples, cored and diced
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1 pound Andouille sausage, removed from casing
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1/2 cup apple cider
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1 cup cranberries, fresh or frozen
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1 tablespoon chopped fresh rosemary
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1 tablespoon chopped fresh sage
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1 recipe Cast-Iron Skillet Cornbread (below), or 1 10-inch cornbread, cut in 1 1/2-inch cubes
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1 large egg, beaten
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Kosher salt and freshly ground black pepper
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1 cup chicken stock
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1 1/2 cups coarse yellow cornmeal
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3/4 teaspoon baking soda
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1/2 teaspoon Kosher salt
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2 large eggs
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1 1/2 cups plain drinkable yogurt, kefir, or buttermilk
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1 1/2 tablespoons maple syrup or honey
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4 tablespoons unsalted butter
Comments & Reviews
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