Thanksgiving is just a few days away! Where in the world has this year gone to? One of my favorite Thanksgiving dishes is cornbread dressing or cornbread stuffing, whatever you want to call it. Recently I shared with you this Slimmed Down Version of Cornbread Dressing that is Weight Watcher friendly. Today I wanted to share another cornbread dressing recipe.
Cajun Cornbread Dressing
1 pound smoked sausage or andouille, cut into bite-sized pieces
2 cups chopped onions
1 cup chopped celery (I personally don’t like celery so I leave this ingredient out.)
1 large red bell pepper, chopped
2 cloves garlic, minced
1 pan of cornbread, crumbled
old bread or biscuits, crumbled (you can also use store-bought stuffing mix with the breadcrumbs already in it)
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 cups chicken broth
HEAT oven to 375°F. Spray a 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Cook sausage in large skillet over medium heat for about 5 minutes or until browned, stirring occasionally. Add onions, celery, bell pepper and garlic. Cook until sausage is thoroughly cooked and vegetables are tender, stirring occasionally.
COMBINE sausage and vegetable mixture in large bowl with all remaining ingredients; mix well. Spoon into prepared baking dish.
BAKE 45 to 50 minutes or until golden brown.