In the South, its just not Thanksgiving without cornbread dressing on the table. And while many would say it ranks right up there with the turkey in terms of importance, there are others, myself included, that think it ranks just a hair above it. I mean, we have turkey often throughout the year, but dressing only comes at Thanksgiving and that fact alone is what elevates it above its poultry counterpart in my book.
|Andouille sausage||12 Ounce , dice (1 package)|
|Yellow onion||1 Small , chop|
|Green bell pepper||1 , dice (seeded)|
|Celery ribs||2 (finely diced)|
|Crumbled cornbread||6 Cup (96 tbs)|
|Canned cream of celery soup||10 1/2 Ounce (1 can)|
|Canned cream of chicken soup||10 1/2 Ounce (1 can)|
|Chicken broth||2 Cup (32 tbs)|
|Creole seasoning||1 1/2 Tablespoon (i used Tony Chachere’s)|
1. Preheat the oven to 350°F. Lightly spray a 13X9-inch baking dish with nonstick cooking spray.
2. Heat a large skillet over medium heat and sauté the sausage until just starting to brown - about 5 minutes. Remove the sausage and set aside, leaving the rendered fat in the pan. Add the onion, bell pepper, and celery to the skillet. Cook about 10 minutes or until the vegetables are tender. Set aside.
3. In a large bowl combine the cornbread, cream of celery soup, cream of chicken soup, broth, sautéed sausage and vegetables, and Tony Chachere's Creole Seasoning. Stir well. Pour the mixture into the baking dish. Bake uncovered for 30 to 45 minutes or until golden brown.
4. Serve and enjoy!