Whether you prepare this bread dressing in a casserole dish, or use it as a stuffing for your turkey, chicken or pork chops, we guarantee you’ll want to have an extra serving – maybe even two!
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Servings
Makes 6 cups
Ingredients
3 tablespoons unsalted butter, in all
1 pound Andouille Smoked Sausage (Hot or Regular), ground (4 cups)
2½ cups chopped onions
1½ cups chopped celery
1¼ cups chopped green bell peppers
2 tablespoons minced garlic
1 tablespoon Magic Pepper Sauce®
1½ tablespoons Meat Magic®
1½ cups very fine dry breadcrumbs, unseasoned (preferably French bread)
1 cup unsalted chicken stock
OPTIONAL GARNISH:
1 tablespoon butter
½ pound Andouille Smoked Sausage (Hot or Regular), finely diced
3 tablespoons panko bread crumbs
3 tablespoons chopped green onions
1 pound Andouille Smoked Sausage (Hot or Regular), ground (4 cups)
2½ cups chopped onions
1½ cups chopped celery
1¼ cups chopped green bell peppers
2 tablespoons minced garlic
1 tablespoon Magic Pepper Sauce®
1½ tablespoons Meat Magic®
1½ cups very fine dry breadcrumbs, unseasoned (preferably French bread)
1 cup unsalted chicken stock
OPTIONAL GARNISH:
1 tablespoon butter
½ pound Andouille Smoked Sausage (Hot or Regular), finely diced
3 tablespoons panko bread crumbs
3 tablespoons chopped green onions
How To Prepare
Preheat oven to 450°.
Melt ½ tablespoon of the butter in a 3-quart pot over high heat. When the butter is melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to prevent sticking, until the andouille is beginning to brown and the oil is beginning to render from the andouille, about 6 minutes. Add the onions and cook, stirring frequently, until the onions are translucent, but not brown, about 5 minutes. Add the celery, bell peppers and garlic. Continue to cook, stirring and scraping frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the Magic Pepper Sauce® and Meat Magic®. Stir and scrape until mixed in well and the brown crust on the bottom of the pot is dissolved. Remove the pot from the heat and add the remaining butter. Stir until the butter is melted. Fold in the half of the breadcrumbs, using a bottom to top folding motion. When mixed in well, fold in the remaining breadcrumbs. Continue to fold until the breadcrumbs are evenly moistened.
Spread into a 9x9-inch baking dish. Place in oven and cook for about 10 minutes, or until top is lightly browned. Remove from oven and serve warm.
OPTIONAL GARNISH: Before placing baking dish in oven, melt butter in a small skillet over medium heat. When melted, add diced andouille. When andouille browns, stir in panko bread crumbs and toast until golden brown. Remove from heat and stir in green onions. Top dressing, then follow oven cooking instructions.
Melt ½ tablespoon of the butter in a 3-quart pot over high heat. When the butter is melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to prevent sticking, until the andouille is beginning to brown and the oil is beginning to render from the andouille, about 6 minutes. Add the onions and cook, stirring frequently, until the onions are translucent, but not brown, about 5 minutes. Add the celery, bell peppers and garlic. Continue to cook, stirring and scraping frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the Magic Pepper Sauce® and Meat Magic®. Stir and scrape until mixed in well and the brown crust on the bottom of the pot is dissolved. Remove the pot from the heat and add the remaining butter. Stir until the butter is melted. Fold in the half of the breadcrumbs, using a bottom to top folding motion. When mixed in well, fold in the remaining breadcrumbs. Continue to fold until the breadcrumbs are evenly moistened.
Spread into a 9x9-inch baking dish. Place in oven and cook for about 10 minutes, or until top is lightly browned. Remove from oven and serve warm.
OPTIONAL GARNISH: Before placing baking dish in oven, melt butter in a small skillet over medium heat. When melted, add diced andouille. When andouille browns, stir in panko bread crumbs and toast until golden brown. Remove from heat and stir in green onions. Top dressing, then follow oven cooking instructions.
