Cornbread Dressing with Andouille, Black-Eyed Peas & KaleCornbread Dressing with Andouille, Black-Eyed Peas & Kale
Cornbread Dressing with Andouille, Black-Eyed Peas & Kale
Cornbread Dressing with Andouille, Black-Eyed Peas & Kale
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Recipe - Frankston #713
Cornbread Dressing with Andouille, Black-Eyed Peas & Kale
0
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
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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
10
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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.