Cornbread Turkey Stuffing with Andouille Sausage

Ingredients:

• 450 g andouille sausage, diced
• 110g unsalted butter, plus extra for greasing the pan
• 1 onion, finely chopped
• 5 stalks celery, finely chopped
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 3 - 3.5 cups lightly salted turkey or chicken broth
• 2 large eggs
• 0.5 cup chopped fresh parsley
• 6 cups stale potato bread, cut into 1cm cubes (about 280g)
• 6 cups stale cornbread, cut into 1/2-inch cubes (about 280 g)
• 2 tbsp rendered turkey fat (or butter)

Preparation:

1. Preheat oven to 190°C; grease a shallow 3-quart baking dish with butter.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sausage and cook, stirring, for about 5 minutes until browned. Transfer to a plate with a slotted spoon.
3. Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups of broth and bring to a simmer; remove from heat.
4. Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage, and vegetable mixture and stir to distribute evenly, adding up to 1/2 cup more broth if needed.
5. Transfer to the prepared baking dish. Drizzle with the turkey fat (or spread pats of butter on top).
6. Cover the pan with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 35 minutes.