People have strong opinions when it comes to dressing, starting with whether it should be called "dressing" or "stuffing." In the South, my family always called it "dressing" and baked it in a casserole dish, not a turkey, and we always had two options: sausage or oyster. What we did not have was cornbread.
As a lover of all things cornmeal — corn dogs, grits, tamales, you name it — I figured it was high time I made a cornbread dressing. To my palate, white bread stuffings are often bland, but this New Orleans-inspired dressing packs a punch with spicy andouille sausage, chopped celery and red peppers, and a dash of hot sauce. I didn't change a thing in this recipe, and it was luxuriously moist, spicy but not too spicy, and full of flavor. Get the recipe for your Thanksgiving.
2 tablespoons (1/4 stick) butter Makes 10 to 12 servings.
1 pound andouille sausages, cut into 1/3-inch pieces
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions (about 2 medium onions)
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups (about) canned low-salt chicken broth
2 tablespoons (1/4 stick) butter
Makes 10 to 12 servings.