Andouille Cornbread Dressing Chef Frank Brigtsen Recipe 455

ANDOUILLE CORNBREAD DRESSING - CHEF FRANK BRIGTSEN RECIPE - (4.5/5)

Andouille Cornbread Dressing - Chef Frank Brigtsen Recipe - (4.5/5) image

Provided by á-1590

Number Of Ingredients 28

Ingredients

FOR THE CORNBREAD:
3/4 cup all-purpose white flour
3/4 cup yellow corn meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons salt
4 tablespoons granulated white sugar
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup thinly sliced green onions
2 eggs
1/4 cup melted unsalted butter
1 1/4 cup buttermilk
TO MAKE THE CORNBREAD DRESSING
1 tablespoon pomace olive oil or vegetable oil
3 cups finely diced Andouille sausage (quarter the sausage lengthwise and slice 1/4-inch thick)
8 cups finely diced yellow onions (1/4-inch pieces)
5 cups finely diced celery (1/4-inch pieces)
3 cups finely diced red, yellow and green bell peppers (1/4-inch pieces)
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried whole-leaf thyme
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon minced fresh garlic
3/4 cup chicken or turkey stock
4 tablespoons unsalted butter, softened
2 eggs

Steps:

FOR THE CORNBREAD: Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside. In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside. TO MAKE CORNBREAD DRESSING: Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes. Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes. Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat. Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside. Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.

CORNBREAD AND ANDOUILLE DRESSING

Cornbread and Andouille Dressing image

Provided by Food Network

Categories side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 24

Ingredients

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

Steps:

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
Preheat the oven to 400 degrees F.
Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

ANDOUILLE DRESSING

Andouille Dressing image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/2 pound Andouille Sausage, finely chopped
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
4 cups crumbled corn bead
2 cups chicken stock
Salt and cayenne
1/4 cup chopped green onions
1 deboned 20 pound fresh turkey, carcass removed and skin intact

Steps:

In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends

CORN "KATHY'S SQUAW CORN" RECIPE - (4.5/5)

Corn

Provided by á-164771

Number Of Ingredients 7

Ingredients

1 can of Cream Style Corn
1 can of Whole Kernel Corn (drain about 1/2 of the liquid)
1 stick of Butter (or Oleo)
2 Large Egg
8 oz. of Sour Cream
1/4 C. Sugar
1 box of Jiffy Corn Bread Mix

Steps:

Mix all ingredients until blended well. Then bake in a 9 x 13 in. oblong baking pan. Bake @ 350 degrees for about 45 minutes to an hour.

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