Place 1/2 cup butter in a 13x9-inch pan; heat in oven at 425 degrees for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 large eggs and buttermilk.
Pour hot butter into bater, stirring until blended. pour batter into pan.
Bake at 425 degrees for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery and sauté until tender. Stir in sage and sauté 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13x9-inch baking dish and 1 lightly greased 8x8-inch baking dish. Cover and chill 8 hours.
Bake, uncovered, at 375 degrees for 35 to 40 minutes or until golden brown.
Andouille Sausage, apple, and pecan dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage, 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (322g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 282 (48%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 295.3mg||91 %|
|Sodium 731.2mg||25 %|
|Potassium 382.3mg||10 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 54.7g|
|Protein 16.8g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 583
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