French Onion Cornbread Dressing with Zatarain’s Smoked Andouille Sausage is the comfortable, savory vacation aspect with a Louisiana twist your desk wants this season.
The vacations are the proper time to show easy elements into one thing extraordinary. Humble cornbread will get a glow-up with caramelized onions, recent sage, and Zatarain’s Smoked Andouille Sausage for a aspect dish that’s savory, cozy, and just a bit indulgent. It’s the type of recipe that reminds us why we love cooking for the vacations—each chunk appears like a celebration of heat and togetherness. Who wants luxurious elements while you’ve obtained cornbread and a bit artistic magic (in fact I’ll speaking all of the onion, garlic, paprika and completely spiced flavors of andouille sausage)?
Begin with the cornbread as a result of it’s the spine of this complete operation. Soften butter right into a golden puddle and whisk it along with eggs and tangy buttermilk. In a separate bowl, combine collectively your dry elements: flour, cornmeal, sugar, salt, and baking soda. Deliver the moist and dry groups collectively, stir it simply till easy, and pour it right into a buttered pan. Bake till the highest is flippantly golden and a tester comes out clear. Let it cool in a single day below a kitchen towel so it dries simply sufficient to carry up within the dressing.
Right here’s the place Zatarain’s Smoked Andouille Sausage turns into the MVP. Slice one sausage hyperlink into bite-sized rounds and one other into fancy Hasselback-style items—only for enjoyable. Sear the sausage in olive oil till caramelized and golden, then put aside. Now, enter the onions. Butter and olive oil soften into the pan earlier than the onions be a part of the social gathering. Cook dinner them low and sluggish with a pinch of sugar and salt, stirring sometimes, till they’re deep, candy, and golden brown. Add the sausage again to the pan, letting all of the flavors meld.
Now comes the enjoyable half—combining all of it! Whisk collectively an egg, heavy cream, rooster inventory, and recent sage in a big bowl. Crumble the cornbread into superb chunks (large and small—texture is essential), and add it to the bowl together with the onion and sausage combination. Toss every little thing gently to coat, ensuring each crumb of cornbread soaks up that sagey goodness.
Grease a 9×13-inch baking dish with butter (as a result of it’s the vacations, and we don’t skimp on butter). Unfold the dressed-up cornbread combination evenly within the pan and bake at 350°F till the perimeters are golden and the highest is crisp—about half-hour.
Serve this heat and watch your loved ones dive in. This French Onion Cornbread Dressing has every little thing—candy, savory, spicy, and a crispy high that’ll have you ever going again for seconds. Whether or not it’s in your Thanksgiving desk or as a aspect to any winter meal, this dish earns its place within the vacation corridor of fame.
What are you ready for? Let’s get that cornbread within the oven!
Description
French Onion Cornbread Dressing with Zatarain’s Smoked Andouille Sausage is the comfortable, savory vacation aspect with a Louisiana twist your desk wants this season.
For the Cornbread:
For the Dressing:
- Begin by making the cornbread. Place a rack within the higher third of the oven and preheat oven to 350 levels F. Grease an 8×8 or 9×9-inch sq. baking pan and put aside.
- In a medium bowl whisk collectively melted butter, eggs, and buttermilk. In a small bowl whisk collectively flour, cornmeal, sugar, salt, and baking soda. Add the dry elements unexpectedly to the moist elements and stir to mix with a rubber spatula. Pour batter into the ready pan and easy to the perimeters. Bake for 20-25 minutes or till a skewer inserted within the middle comes out clear. Permit to chill. Cowl the pan with a kitchen towel to dry barely in a single day earlier than making the stuffing.
- To make the stuffing first preheat the oven to 350 levels F. Slice one sausage hyperlink into about 1/4-inch thick rounds. Slice the second sausage hyperlink into 8 bigger items, slicing every of these bigger items twice like a hasselback potato, scoring the sausage however not slicing via. In a big skillet, add olive oil and cook dinner sausage items over medium warmth till browned on one aspect. Take away the sausage from the pan onto a plate.
- Add the butter and oil and swirl across the pan till the butter melts. Add the onion and cook dinner down till softened. Add pinch of salt, pepper and sugar. Scale back the warmth to low and cook dinner the onions down till deeply wilted and browned, about 20 minutes. Take away from warmth and return the sausage to the pan.
- In a big bowl, whisk collectively egg, cream, rooster inventory, and sage. Crumble the cornbread into massive and small chunks. Add the cornbread, cooked sausage, and browned onions into the bowl and toss till every little thing is flippantly coated.
- Grease a 9×13-inch pan with butter and topple the cornbread combination into the dish. Unfold edge to edge. Bake on the center rack till sizzling and crusty, about half-hour. Take away from the oven and serve heat!
