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📋 Recipe Andouille Sausage & Cornbread Dressing Ingredients 2 boxes Jiffy cornbread muffin mix, see note, about 10-12 cups of cubes 2 tablespoons neutral oil 1 ½ pounds andouille sausage 8 tablespoons butter, divided 1 large yellow onion, diced, about 1 ½ cups 3 ribs celery, diced, about 1 cup 1 medium green bell pepper, diced, about 1 cup 2 stalks green onion, optional, chopped, green part only 2-3 cloves garlic, minced ½ teaspoon salt, see note on seasoning ¼ teaspoon ground black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ¼ teaspoon ground cayenne ¼ teaspoon dried oregano 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried 1 teaspoon finely chopped fresh thyme, or ¼ teaspoon dried ¼ cup finely chopped flat-leaf parsley 3-3 ½ cups low-sodium chicken stock 2 large eggs, at room temperature Directions Start by making cornbread for the dressing
woman heels
Color:Vanilla Cream
This is a simple vinaigrette-style dressing, meaning we’re skipping the dairy
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