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Recipe Andouille Sausage & Cornbread Dressing Ingredients 2 boxes Jiffy cornbread muffin mix, see note, about 10-12 cups of cubes 2 tablespoons neutral oil 1 pounds andouille sausage 8 tablespoons butter, divided 1 large yellow onion, diced, about 1 cups 3 ribs celery, diced, about 1 cup 1 medium green bell pepper, diced, about 1 cup 2 stalks green onion, optional, chopped, green part only 2-3 cloves garlic, minced teaspoon salt, see note on seasoning teaspoon ground black pepper teaspoon garlic powder teaspoon onion powder teaspoon smoked paprika teaspoon ground cayenne teaspoon dried oregano 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried 1 teaspoon finely chopped fresh thyme, or teaspoon dried cup finely chopped flat-leaf parsley 3-3 cups low-sodium chicken stock 2 large eggs, at room temperature Directions Start by making cornbread for the dressing
Dance Cadaverous (alternate take from Wayne Shorters Speak No Evil) During the sessions on December 24, 1964 for Speak No Evil, Wayne Shorter backed by the powerhouse band of Herbie Hancock, Ron Carter, Freddie Hubbard and Elvin Jones an alternate take of Dance Cadaverous was recorded which was included in the 1999 RVG CD edition
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Prepare the Roasted Garlic : The process is just like the one we used in our Rosemary Dressing recipe
It is truly perfect, in my humble opinion, and I know you are going to love it every bit as much as I do
The fabric should drape beautifully and feel substantial against the skin rather than thin, scratchy, or flimsy
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