Categories: Seafood, Side Dish, Stuffing Dressing

Ingredients

• 8 tablespoons unsalted butter
• 1 lb andouille sausage, cut into 1/2 inch cubes
• 1 large onion, chopped
• 6 scallions, chopped
• 3 stalks celery & leaves, chopped
• 1 medium red bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cajun seasoning (I use Tony Chachere's)
• 10 cups coarsely crumbled cornbread, air-dried overnight
• 1 lb crabmeat, picked over
• 1/2 cup chopped fresh parsley
• 2 eggs, beaten
• 1 -1 1/2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed)
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste

Directions

1. Melt the butter in a large skillet over medium-high heat.

2. Add the sausage and sauté/stir for 5 minutes or until lightly browned.

3. Transfer sausage to a paper-towel lined plate and keep drippings in skillet.

4. Add the onion, scallion, celery, red pepper, and garlic to the skillet.

5. Sauté/stir over medium heat for 10 minutes or until the onion is softened.

6. Add in the Worcestershire sauce and Cajun seasoning; stir to combine.

7. Transfer the cooked vegetables to a large mixing bowl.

8. Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.

9. Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.

10. Season with salt and pepper to taste.

11. Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

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