Creole Cornbread Dressing

Ingredients

• 12 oz andouille sausage chopped
• 0.5 cup butter 
• 3 large rib celery diced
• 28 oz chicken broth low-sodium canned
• 16 servings cornbread crumbles 
• 2 tablespoons creole seasoning 
• 1 cup cooking sherry dry
• 2 large eggs 
• 0.5 cup parsley fresh chopped
• 1 medium size bell pepper diced green
• 8  green onions thinly sliced
• 8 oz mushrooms fresh diced
• 2 cups pecans toasted chopped
• 1 large onion diced sweet

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Saut andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.
3. Add green onions and next 3 ingredients, and saut 5 minutes or until vegetables are tender.
4. Transfer mixture to a large bowl; stir in Cornbread Crumbles.
5. Melt butter in skillet over medium-high heat; add mushrooms, and saut 3 minutes.
6. Add sherry, and cook, stirring often, 5 to 6 minutes or until liquid is reduced by half; stir in parsley. Stir mushroom mixture, toasted pecans, and Creole seasoning into cornbread mixture.
7. Whisk together chicken broth and eggs; add to cornbread mixture, stirring gently just until moistened. Divide mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
8. Bake dressing at 350 for 40 to 45 minutes or until golden brown.