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Categories:
unsalted butter sausage onion stalks celery fresh sage thyme kosher salt chicken eggs parsley Bread turkey
Viewed: 72 - Published at: a year agoIngredients
- 1 stick unsalted butter, plus more for the baking dish
- 1 pound andouille sausage, diced
- 1 onion, finely chopped
- 5 stalks celery, finely chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 3 to 3 1/2 cups low-sodium chicken or turkey broth
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 6 cups 1/2 -inch stale potato bread cubes (about 10 ounces)
- 6 cups 1/2 -inch stale cornbread cubes (about 10 ounces)
- 2 tablespoons fat from the turkey drippings (or butter)
Method
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Add the sausage and cook, stirring, until browned, about 5 minutes.
- Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper.
- Cook, stirring, until the vegetables are tender, about 5 minutes.
- Add 3 cups broth and bring to a boil; remove from the heat.
- Whisk the eggs and parsley in a large bowl.
- Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary.
- Transfer to the prepared baking dish.
- Drizzle with the turkey drippings (or dot with butter).
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.
- Photograph by Ryan Dausch
