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Andouille Sausage and Cornbread Stuffing

cratecooking
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Andouille sausage

2

Apples

3

Celery stalks, large

1 cup

Cranberries, fresh or frozen

2

Onions, large

1 tbsp

Rosemary, fresh

1 tbsp

Sage, fresh

3

Egg, large

1 cup

Chicken stock

1 1/2 tbsp

Maple syrup or honey

3/4 tsp

Baking soda

1 1/2 cups

Cornmeal, coarse yellow

1/2 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

1

Recipe cast-iron skillet cornbread

1/2 cup

Apple cider

6 tbsp

Butter

4 tbsp

Butter, unsalted

1 1/2 cups

Drinkable yogurt, plain