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Yield: 12 servings | Category: Side Dish | Cuisine: Southern American Prep Time: 25 minutes | Cook Time: 55 minutes Ingredients 8 cups day-old, crumbled unsweetened cornbread 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for dotting 12 ounces smoked andouille sausage, casings removed and crumbled 1 large yellow onion, finely chopped 3 celery stalks, finely chopped 1 green bell pepper, finely chopped 2 tablespoons fresh sage, minced 1 tablespoon fresh thyme leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper (optional) 3 large eggs, lightly beaten 4 to 5 cups low-sodium chicken or turkey broth, warmed Instructions Preheat oven to 375F (190C) and grease a 913-inch baking dish
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When Im in the mood for a slightly sweeter take on this recipe, I make Honey Balsamic Vinaigrette and for garlic lovers try Garlic and Honey Balsamic Vinaigrette, and spice lovers must give my recipe for Honey Lime Jalapeo Vinaigrette try
Champagne Vinaigrette and 4.9 (65) Recipe information Yield Makes 3/4 cup Ingredients 1 garlic clove, finely chopped 2 tablespoons dijon Mustard 1/4 cup champagne vinegar 2 tablespoons fresh lemon juice 2 tablespoons honey 2 or 3 dashes hot sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil Preparation Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl
