Andouille Sausage, Apple, And Pecan Dressing Recipe

Name: Andouille Sausage, Apple, And Pecan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or margarine, divided; 3 cups white cornmeal; 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon baking soda; 7 large eggs, divided; 3 cups buttermilk; 3 cups soft breadcrumbs; 2 medium onions, diced (2 cups); 1 large bunch celery, diced (3 cups); 1/2 cup finely chopped fresh sage*; 6 (10-1/2 ounce) cans condensed chicken broth, undiluted; 1 tablespoon pepper; 3/4 pound diced, Andouille sausage; 2 Granny Smith apples, chopped; 2 cups chopped, toasted pecans

Servings: persons

1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced (2 cups)
1 large bunch celery, diced (3 cups)
1/2 cup finely chopped fresh sage*
6 (10-1/2 ounce) cans condensed chicken broth, undiluted
1 tablespoon pepper
3/4 pound diced, Andouille sausage
2 Granny Smith apples, chopped
2 cups chopped, toasted pecans

1
Place 1/2 cup butter in a 13X9-inch pan; heat in oven at 425u00b0 for 4 minutes.
2
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
3
Pour hot butter into batter, stirring until blended. Pour batter into pan.
4
Bake at 425u00b0 for 30 minutes or until golden brown. Cool.
5
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
6
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
7
Brown Andouille sausage in a skillet over medium heat; drain.
8
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Add sausage, Granny Smith apples, and pecans into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
9
Bake, uncovered at 375u00b0 for 40 to 45 minutes or until done.
10
*1 tablespoon dried rubbed sage may be substituted for fresh sage.

3111

kcal

Calories

252

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup butter or margarine, divided, 3 cups white cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, and more.

Yes, Andouille Sausage, Apple, And Pecan Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Andouille Sausage, Apple, And Pecan Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions