Cornbread and Andouille Dressing

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe from foodnetwork.com leaves out the other 1/4 cup of oil in the cornbread itself. I checked emerils.com and found this:
BASIC CORNBREAD:
Preheat the oven to 400?F.

Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy cast-iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.

Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the remaining 1/4 cup oil, the buttermilk and the egg to the mixture and stir well to blend.

Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The dish was perfect it just melting in my mouth, fantastic with the rest of the turkey everybody loved the dish that I prepared.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it was very tasty . it was just difficult to keep from getting dried out but my family loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

very good recipe and can be prepared by anyone with basic cooking knowledge

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Im fron the South, so I know good dressing and this is a great one. The Andouille adds a nice lil "bite" to a classic recipe. The only downnote is that it turned out a little too mushy for me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this recipe is far superior to any 'stuffing' I have ever had. Flavorful and light, great with the sausage or with chopped turkey.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a crowd pleaser my family was really suprised how much they liked it. Everyone took some home there was none for me. I couldn't find andouille so I used chorizo (which I love. I think I should've used a little extra stock--next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love to cook and this recipe is great with deep fried turkey, greens and peach cobbler. Soul food is good for the soul.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for Thanksgiving, and everyone seemed to like it. I did not put the andouille in it, as I don't eat red meat, and I used store bought cornbread (this just saved some time. It still turned out really well. I would suggest NOT stuffing the turkey with it, as when you baste, the liquid turns the stuffing to mush. Otherwise, this added a different twist on stuffing, and was a success.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great reviews from family