Cornbread and Andouille Dressing
INGREDIENTS
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2 teaspoons unsalted butter
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1/2 pound andouille, cut into 1/2-inch pieces
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1 1/2 cups chopped yellow onions
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1 cup chopped celery
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1 cup chopped green bell peppers
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1 tablespoon minced garlic
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Basic Cornbread, recipe follows
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3 slices white or whole wheat bread, torn into 1/2-inch pieces
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1/2 cup chopped green onions
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1/3 cup chopped fresh parsley
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2 teaspoons chopped fresh thyme
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/8 teaspoon cayenne
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2 large eggs, beaten
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1 to 2 cups chicken stock, as needed
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1 tablespoon plus 1/4 cup vegetable oil
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1 cup yellow cornmeal
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon cayenne
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1 cup buttermilk
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1 egg
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