| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 8 servings |
Instructions
- In a large deep skillet, saute 1/2 pound diced andouille sausage in 6 tablespoons butter for 3 minutes. Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks and 1 tablespoon each chopped thyme and sage; cook 5 minutes, then add 4 cups sliced collard greens and let wilt. Pour in 3 cups chicken broth. Simmer until step 5. In a large bowl, mix 2 large eggs. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350 degrees F. Uncover and bake until golden, 20 more minutes.
Reviews
Now I have to make 2 stuffings each year….My Mom’s tried & true recipe which hasn’t changed in 50 yrs and this new version which gets raves!!! Love it!! teamed it with Emerill’s spicy injected cajun turkey to turn up the heat this Thanksgiving
the best i had
This stuffing was the BEST stuffing we have ever had. The only change I made was I used the sausage that I happened to have, which was a sweet Italian, instead of the andoulle suggested. If you happen to make it more than once, I would suggest trying it with the sweet sausage because it went really well with the cornbread flavor. I didn’t change anything else (although I did half it because we had a small gathering). Every year I try a new stuffing to change it up, but this is now going to be our staple Thanksgiving stuffing, and this year I will be making it for Christmas too.
loved it