Louise'S Cornbread Dressing

1. 1

   Place 1/2 cup butter in a 13- x 9-inch pan, and heat in oven at 425u00b0 for 4 minutes.

2. 2

   Combine white cornmeal and sugar in a large bowl; whisk in 2 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan.

3. 3

   Bake at 425u00b0 for 30 minutes or until golden brown. Cool and crumble into a large bowl.

4. 4

   Saute chopped andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.

5. 5

   Add sliced green onions, diced celery, diced onion, and diced green bell pepper to skillet; saute 5 minutes or until vegetables are tender. Spoon sausage mixture into bowl with cornbread mixture.

6. 6

   Melt remaining 1/2 cup butter in skillet; add diced mushrooms, and saute 5 minutes. If desired, reduce saute time to 3 minutes, and add 1 cup dry sherry to skillet. Cook, stirring often, until liquid is reduced by half.

7. 7

   Add mushroom mixture, chopped pecans, chopped parsley, and Creole seasoning to cornbread mixture in bowl.

8. 8

   Whisk together remaining 2 eggs and chicken broth; add to cornbread mixture, and stir gently until moistened. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch-square baking dish.

9. 9

   Bake, uncovered, at 350u00b0 for 30 minutes or until golden brown.

10. 10

    To make ahead: Chill prepared, unbaked dressing in the refrigerator overnight. Let dressing stand until room temperature, then bake as directed.

11. 11

    Note: For testing purposes only, we used White Lily Buttermilk Cornmeal Mix and Tony's Creole Seasoning.

* Per serving · 4 servings · Values may vary.