American, Holiday, Thanksgiving, Turkey

Cornbread Dressing with Roasted Chicken and Andouille Sausage for Your Holiday Feast

As the holiday season approaches, there’s a culinary masterpiece waiting to take center stage on your festive table – our Cornbread Dressing with Roasted Chicken and Andouille Sausage. Imagine the savory aroma wafting through your kitchen, tantalizing taste buds and evoking memories of shared meals and joyous gatherings. In this blog post, we unveil the secrets to creating a dish that will elevate your holiday feast to new heights. From the comforting warmth of cornbread crumbles to the flavorful kick of Andouille sausage, this recipe promises a symphony of tastes that will leave your guests craving more.

This Cornbread Dressing is not just a side dish; it’s a celebration on a plate. The roasted chicken and Andouille sausage add depth and richness, creating a stuffing that’s both hearty and indulgent. The combination of ingredients brings a perfect balance of flavors, making it a standout addition to your holiday menu. Whether you’re hosting a Thanksgiving feast or a festive family gathering, this dish is a surefire way to impress your loved ones and create lasting memories around the dining table.

Ingredients:

  • 1⁄2 cup Butter
  • 3 cups diced Celery
  • 2 cups diced Onion
  • 1 Whole Roasted Chicken, shredded
  • 2 Chicken Andouille Sausages, sliced
  • 1⁄2 cup finely chopped fresh sage
  • Cornbread Crumbles
  • 4 Large Eggs, slightly beaten
  • 6 cups Chicken Broth or Stock
  • 1 tablespoon Ground Pepper

Step-by-Step Guide:

  • Preheat the oven to 400°F. Coat a 13- x 9-inch baking dish and an 8-inch baking dish with cooking spray.
  • In a large skillet over medium-high heat, melt butter. Add celery and onions, sautéing for 5 to 6 minutes until onions are tender. Stir in sage and sauté for an additional 1 minute.
  • In a large bowl, add Cornbread Crumbles.
  • To the bowl, add shredded roasted chicken, sliced Andouille sausages, beaten eggs, chicken broth, freshly ground pepper, and the sautéed celery-onion-sage mixture. Stir until well blended.
  • Divide the cornbread mixture between the lightly greased 13- x 9-inch baking dish and the lightly greased 8-inch square baking dish.
  • Bake at 400°F for 45 to 55 minutes or until the dressing is set and golden brown.

Expert Tips and Tricks:

  • For an extra layer of flavor, consider adding a handful of toasted pecans or crumbled bacon to the mixture.
  • Experiment with different types of cornbread for a unique twist – try jalapeño cornbread for a hint of spice.
  • Make the Cornbread Crumbles a day ahead for enhanced texture and flavor.

Variations:

  1. Cranberry and Pecan Cornbread Dressing
  2. Apple and Sausage Cornbread Dressing
  3. Mushroom and Thyme Cornbread Dressing
  4. Spinach and Feta Cornbread Dressing
  5. Cornbread Dressing with Dried Fruit and Nuts
  6. Bacon and Cheddar Cornbread Dressing
  7. Italian Sausage and Parmesan Cornbread Dressing
  8. Cornbread Dressing with Wild Rice
  9. Cornbread Dressing with Maple and Walnut
  10. Cornbread Dressing with Caramelized Onions

What to Serve It With:

  1. Roast Turkey with Cranberry Sauce
  2. Honey Glazed Ham
  3. Garlic Mashed Potatoes
  4. Green Bean Almondine
  5. Roasted Brussels Sprouts
  6. Creamy Butternut Squash Soup
  7. Cranberry Orange Relish
  8. Sweet Potato Casserole
  9. Gravy Boat Mushroom Gravy
  10. Pumpkin Pie with Whipped Cream

Storage Tips and FAQs:

  • Store leftover Cornbread Dressing in an airtight container in the refrigerator for up to 3 days.
  • To freeze, wrap portions tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.
  • For family gatherings, plan for about 1 cup of dressing per person.
  • Prepare the Cornbread Crumbles and sautéed vegetables a day in advance to save time on the big day.

Recipe Card

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Cornbread Dressing

Ingredients

Instructions

  1. Preheat the oven to 400°F. Coat a 13- x 9-inch baking dish and an 8-inch baking dish with cooking spray.

  2. In a large skillet over medium-high heat, melt butter. Add celery and onions, and sauté for 5 to 6 minutes or until onions are tender. Stir in sage and sauté for an additional 1 minute.

  3. In a large bowl add Cornbread Crumbles. 

  4. Add shredded roasted chicken, sliced Andouille sausages, beaten eggs, chicken broth, freshly ground pepper, and the sautéed celery-onion-sage mixture to the bowl. Stir until all the ingredients are well blended.

  5. Divide the cornbread mixture between the lightly greased 13- x 9-inch baking dish and the lightly greased 8-inch square baking dish.

  6. Bake at 400°F for 45 to 55 minutes or until the dressing is set and golden brown.

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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