Categories: Seafood, Side Dish, Stuffing Dressing
Ingredients
- 8 tablespoons unsalted butter
- 1 lb andouille sausage, cut into 1/2 inch cubes
- 1 large onion, chopped
- 6 scallions, chopped
- 3 stalks celery & leaves, chopped
- 1 medium red bell pepper, chopped
- 2 -3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cajun seasoning (I use Tony Chachere's)
- 10 cups coarsely crumbled cornbread, air-dried overnight
- 1 lb crabmeat, picked over
- 1/2 cup chopped fresh parsley
- 2 eggs, beaten
- 1 -1 1/2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
Directions
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Melt the butter in a large skillet over medium-high heat.
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Add the sausage and sauté/stir for 5 minutes or until lightly browned.
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Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
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Add the onion, scallion, celery, red pepper, and garlic to the skillet.
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Sauté/stir over medium heat for 10 minutes or until the onion is softened.
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Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
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Transfer the cooked vegetables to a large mixing bowl.
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Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
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Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
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Season with salt and pepper to taste.
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Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).