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Home > Holiday Favorites > Thanksgiving - Side Dishes
Andouille Smoked Sausage Dressing
Yields: About 5 cups
Ingredients:
- 8 tablespoons unsalted butter
- 4 cups chopped onions
- 2 tablespoons sweet paprika
- 2 cups chopped celery
- 2 tablespoons minced garlic
- 2 cups chopped green bell peppers
- 1 tablespoon Bayou Blast
- 1¼ pounds andouille smoked sausage (preferred) or
- 3 cups ground smoked pure pork sausage such as Polish sausage
- 2 cups turkey, duck or chicken stock
- 1½ cups very fine dry bread crumbs
Melt the margarine in a large skillet over high heat. Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; sauté until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8 x 8-inch baking dish; bake uncovered in a 425° oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.
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