Chef Jacques' Dressing & Andouille Dressing
As
prepared by New Orleans' Chef Jacques and Go South Fresh
Nothing says New Orleans like this spicy dressing filled with the “Holy Trinity” of Southern ingredients – Southern U.S. sweet onion, green pepper and celery. It is a simple and delicious way to bring the South to your holiday dinner table.
3 tbsp vegetable oil 45 mL
1 lb andouille sausage*, diced 500 g
1-1/2 cups chopped Southern U.S. sweet onion 375 mL
1/2 cup thinly sliced Southern U.S. celery 125 mL
1/2 cup diced Southern U.S. green pepper 125 mL
4 tbsp minced, seeded Southern U.S. jalapeño pepper 60 mL
8 cups crumbled cornbread 2 L
1/2 cup chicken stock or water 125 mL
Salt and pepper to taste
In large skillet over medium heat, heat oil. Add sausage and cook, stirring, until sausage is crisp, approximately 5 minutes. Add onion, celery, green pepper and jalapeño. Cook, stirring until tender, approximately 5 minutes. Add cornbread and stir to combine. Add stock or water by the tablespoonful until mixture is well-moistened but not soggy. Cook, stirring, for 3 more minutes. Season to taste with salt and pepper and serve immediately.
Yields approximately 16 cups.
Chef’s Tip: Dressing can be served alongside roast turkey, baked pork chops, chicken or Southern U.S. catfish. To use as stuffing for a turkey or chicken, stuffing can be prepared, cooled, covered and refrigerated for up to 1 day in advance.
*Andouille is a spicy, heavily smoked sausage that is a specialty of Cajun cooking. If it is not available at your local grocery store, smoked chorizo can be easily substituted.
(See cornbread recipe below)
Source: www.gosouthfresh.com. Developed by Chef Jacques Leonardi.
Cornbread Muffins
A staple in Southern U.S. cooking, this moist and crumbly cornbread is as versatile as it is delicious. For a unique taste this Thanksgiving add this traditional favourite as a muffin at the side of your plate or incorporate it into your turkey stuffing.
4 tbsp butter, melted, plus more for greasing the pans 60 mL
1-1/4 cups all-purpose flour 300 mL
1/2 cup sugar 125 mL
1/2 cup corn flour 125 mL
1/2 cup yellow cornmeal 125 mL
1 tbsp baking powder 15 mL
1/2 tsp salt 2 mL
1 cup whole milk 250 mL
1 large egg, beaten 1
Preheat the oven to 350 F (180 C). Grease one 12-cup muffin tin with melted butter and heat in the oven while assembling the batter.
Whisk together the flour, sugar, corn flour, cornmeal, baking powder and salt. Add the milk and stir well. Add the eggs and mix well. Add the melted butter until well blended.
Remove the hot muffin tin from the oven and fill the cups three-quarters of the way with the batter. Bake until the muffins have risen and are golden brown, about 20 to 25 minutes.
Serve hot.
Serves 12.
Source: www.gosouthfresh.com. Developed by Chef Jacques Leonardi.