Description
French Onion Cornbread Dressing with Zatarain’s Smoked Andouille Sausage is the cozy, savory holiday side with a Louisiana twist your table needs this season.
Ingredients
Scale
For the Cornbread:
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
For the Dressing:
- 1 tablespoon olive oil
- 1 (14-ounce) package Zatarain’s Andouille Smoked Sausage
- 2 tablespoons unsalted butter, plus more for greasing the baking dish
- 1 tablespoon olive oil
- 2 yellow onions, chopped
- Sea salt and fresh cracked black pepper
- Pinch of granulated sugar
- 1 large egg
- 1/4 cup heavy cream
- 1/2 cup chicken stock
- 3 tablespoons finely chopped fresh sage
- 1 batch of cornbread, cooled and crumbled
Instructions
- Start by making the cornbread. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease an 8×8 or 9×9-inch square baking pan and set aside.
- In a medium bowl whisk together melted butter, eggs, and buttermilk. In a small bowl whisk together flour, cornmeal, sugar, salt, and baking soda. Add the dry ingredients all at once to the wet ingredients and stir to combine with a rubber spatula. Pour batter into the prepared pan and smooth to the edges. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Allow to cool. Cover the pan with a kitchen towel to dry slightly overnight before making the stuffing.
- To make the stuffing first preheat the oven to 350 degrees F. Slice one sausage link into about 1/4-inch thick rounds. Slice the second sausage link into 8 larger pieces, slicing each of those larger pieces twice like a hasselback potato, scoring the sausage but not slicing through. In a large skillet, add olive oil and cook sausage pieces over medium heat until browned on one side. Remove the sausage from the pan onto a plate.
- Add the butter and oil and swirl around the pan until the butter melts. Add the onion and cook down until softened. Add a good pinch of salt, pepper and sugar. Reduce the heat to low and cook the onions down until deeply wilted and browned, about 20 minutes. Remove from heat and return the sausage to the pan.
- In a large bowl, whisk together egg, cream, chicken stock, and sage. Crumble the cornbread into large and small chunks. Add the cornbread, cooked sausage, and browned onions into the bowl and toss until everything is lightly coated.
- Grease a 9×13-inch pan with butter and topple the cornbread mixture into the dish. Spread edge to edge. Bake on the middle rack until hot and crusty, about 30 minutes. Remove from the oven and serve warm!
