This recipe is a Thanksgiving staple for Sugar and I. Even on the years when we don’t prepare a full feast this is something we always have for nostalgia and left overs.
Ingredients:
6T Butter or Olive Oil
2.5 lbs Andouille sausage
5 Cups chopped onions
3 Cups celery
2.5 cups bell pepper
¼ cup garlic
3 cups bread crumbs
7 T hot sauce
Chicken broth or stock
Directions:
Ground andouille in food processor. (Food processor recommendation coming in the fit guide)
Chop onions, bell pepper and celery.
Cook andouille, until brown.
Set aside in a bowl. (approx. 6 mins)
Cook vegetables in the same pan with some of the butter. Cook until brown. (approx. 5 mins)
Add hot sauce
Add remaining butter.
Fold in ½ bread crumbs.
Then add the rest.
Depending on how you like your dressing you might want to add a bit of chicken broth or stock to the mix.
Bake on 350 for 20 mins.