INGREDIENTS

2 teaspoons unsalted butter
½ pound andouille, cut into ½ inch pieces
1 ½ cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic cornbread, recipe follows
½ cup chopped green onions
⅓cup chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne
3 large eggs, beaten
½ cup sour cream (whisked into eggs)
1 to 1 ½ cups chicken stock, as needed

INSTRUCTIONS

Preheat oven to 350°F. Generously butter a 13 by 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
With your fingers, crumble the corn bread into the bowl, add bread, green onions, parsley and thyme, and mix well with your hands. Add the salt, pepper, cayenne and eggs/sour cream, and mix well with your hands. Add enough broth, ½ cup at a time, to moisten the dressing, being careful not to make it mushy.
Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.