| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 1 hr 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 stick unsalted butter, plus more for the baking dish
- 1 pound andouille sausage, diced
- 1 onion, finely chopped
- 5 stalks celery, finely chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 3 to 3 1/2 cups low-sodium chicken or turkey broth
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 6 cups 1/2 -inch stale potato bread cubes (about 10 ounces)
- 6 cups 1/2 -inch stale cornbread cubes (about 10 ounces)
- 2 tablespoons fat from the turkey drippings (or butter)
Instructions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 454 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 108 mg |
| Sodium | 852 mg |
Reviews
Family loved this. Will use bulk sausage next time.
Tried it for the first time tonight and loved it!
Favorite dish of Thanksgiving