Cornbread Dressing with Andouille, Black-Eyed Peas & Kale

Recipe - Welcome

Servings10

Cook Time75 Minutes

Calories309

Ingredients

1 (8 x 8) pan prepared cornbread, from the bakery

6 oz Andouille smoked sausage

6 Tbs butter, divided

1 yellow onion, finely chopped

2 stalks celery, finely chopped

2 Tbs fresh sage, chopped

1 Tbs fresh thyme leaves

3 cups kale, finely chopped

1 cup frozen black-eyed peas, thawed

1/2 cup frozen corn kernels, thawed

1/2 tsp salt

1/2 tsp black pepper

1 egg

2 cups chicken broth, divided

Directions

Cut cornbread into 1/2-inch cubes. Place on baking sheet. Leave in cold oven overnight to dry, or cook in 200° F oven for 1 hour. Set aside.
Split sausage in half lengthwise and then into fourths. Chop into 1/2-inch pieces. Heat large skillet over medium heat. Add 1 tablespoon butter and sausage pieces. Cook sausage until crispy on edges, about 5 to 10 minutes. Remove sausage; set aside.
In the same skillet, add 3 tablespoons butter. Sauté onion and celery over medium heat. Cook until translucent, about 7 minutes. Add sage, thyme and kale. Cook until kale is just wilted, about 2 minutes. Turn off heat. Add black-eyed peas, corn, salt and pepper. Stir to combine. Add sausage back to pan.
In a large bowl, whisk together egg and 1 cup broth. Add cornbread and all of sautéed mixture. Gently toss with spatula to combine. Drizzle in remaining broth, as needed. Cornbread should be moist, but not too wet. Transfer mixture to greased 9 x 13 baking dish. Melt remaining butter. Brush over the top. Bake at 350° F for 30 to 40 minutes.
Note: Dressing can be made a day ahead of time and refrigerated. Do not bake until ready to serve. Bring to room temperature before baking.

Nutritional Information

Calories: 309, Fat: 20 g (8 g Saturated Fat), Cholesterol: 61 mg, Sodium: 647 mg, Carbohydrates: 30 g, Fiber: 9 g, Protein: 16 g.

0 minutes

Prep Time

75 minutes

Cook Time

Servings

309

Calories

Shop Ingredients

Makes 10 servings

1 (8 x 8) pan prepared cornbread, from the bakery

Not Available

6 oz Andouille smoked sausage

Not Available

6 Tbs butter, divided

Not Available

1 yellow onion, finely chopped

Not Available

2 stalks celery, finely chopped

Not Available

2 Tbs fresh sage, chopped

Not Available

1 Tbs fresh thyme leaves

Not Available

3 cups kale, finely chopped

Not Available

1 cup frozen black-eyed peas, thawed

Not Available

1/2 cup frozen corn kernels, thawed

Not Available

1/2 tsp salt

Not Available

1/2 tsp black pepper

Not Available

1 egg

Not Available

2 cups chicken broth, divided

Not Available

Nutritional Information

Calories: 309, Fat: 20 g (8 g Saturated Fat), Cholesterol: 61 mg, Sodium: 647 mg, Carbohydrates: 30 g, Fiber: 9 g, Protein: 16 g.

Directions

Cut cornbread into 1/2-inch cubes. Place on baking sheet. Leave in cold oven overnight to dry, or cook in 200° F oven for 1 hour. Set aside.
Split sausage in half lengthwise and then into fourths. Chop into 1/2-inch pieces. Heat large skillet over medium heat. Add 1 tablespoon butter and sausage pieces. Cook sausage until crispy on edges, about 5 to 10 minutes. Remove sausage; set aside.
In the same skillet, add 3 tablespoons butter. Sauté onion and celery over medium heat. Cook until translucent, about 7 minutes. Add sage, thyme and kale. Cook until kale is just wilted, about 2 minutes. Turn off heat. Add black-eyed peas, corn, salt and pepper. Stir to combine. Add sausage back to pan.
In a large bowl, whisk together egg and 1 cup broth. Add cornbread and all of sautéed mixture. Gently toss with spatula to combine. Drizzle in remaining broth, as needed. Cornbread should be moist, but not too wet. Transfer mixture to greased 9 x 13 baking dish. Melt remaining butter. Brush over the top. Bake at 350° F for 30 to 40 minutes.
Note: Dressing can be made a day ahead of time and refrigerated. Do not bake until ready to serve. Bring to room temperature before baking.