Louisiana-Style Cornbread Dressing

Name: Louisiana-Style Cornbread Dressing
Yield: Serves 10 to 12
Cuisine: US & Canada, Southern
Ingredients: 1 1/2 cups (7½ ounces), all-purpose flour; 1 1/2 cups (7½ ounces), cornmeal; 3 tablespoons, sugar; 1 tablespoon, baking powder; 1 teaspoon, table salt; 1 3/4 cups, whole milk; 3 , large eggs; 6 tablespoons, unsalted butter, melted; 2 tablespoons, unsalted butter, plus 4 tablespoons unsalted butter, melted; 12 ounces, andouille sausage, cut into ¼-inch pieces; 2 , onions, chopped; 2 , green bell peppers, stemmed, seeded, and chopped; 2 , celery ribs, chopped; 4 slices, bacon, cut into ¼-inch pieces; 1 tablespoon, Tony Chachere's Original Creole Seasoning; 2 , garlic cloves, minced; 3 cups, chicken broth; 1 cup, whole milk; 3 , large eggs, lightly beaten; 3/4 cup, chopped fresh parsley; 1/2 teaspoon, pepper

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Appears in Cook's Country October/November 2019

Meet your new favorite Thanksgiving side dish.

SERVES10 to 12

TIME2 hours

WHY THIS RECIPE WORKS

For a bold Cajun take on our favorite Thanksgiving side, we looked to wed classic Louisiana flavors with a simple Southern-style cornbread dressing, which has a crisp buttery top and a moist, almost creamy interior. We began by making a sim...

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