Andouille Sausage Stuffing Recipe

I spend a good bit of time in Atlanta while working on Eat It and Like It. I do have family there, so it makes it a little easier to run in and out of town. That said, there is SO much great food in that city. There are a lot of big-named chefs in Atlanta, quite obviously, but sometimes the best meals come from some spots you may not suspect. I have had the pleasure of dining at Loews Atlanta, located in Midtown, and it is just wonderful. The restaurant there is called Saltwood. Highly recommended next time you are in the A-T-L. Meanwhile, here is one of their holiday dishes. Re-posted with their permission of course.

Andouille Sausage Stuffing

• Preheat oven to 375 degrees. Grease an 8-inch square pan.
• Melt butter and combine buttermilk with baking soda and stir in cornmeal, flour and salt until well blended and a few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
• Pull out of the pan and completely cool. It is best to make the dressing with stale cornbread. This can be achieved one of two ways: make it a week in advance and let it stale at room temperature, or freeze it overnight. After the staling process, make into crumbs and place in a large mixing bowl.

• Preheat oven to 350 degrees. Brown sausage in a pan with oil.
• Once browned, add butter and let remaining vegetables cook until the onions become translucent. Set aside to cool.
• Once vegetables are cooled, combine in a large mixing bowl with cornbread crumbs. Add remaining ingredients and fold together.
• Place mixture in a large baking dish and bake until a toothpick can be removed cleanly. About 25-35 minutes or until nicely golden brown.