Wild-rice cornbread chicken Andouille sausage dressing

Wild-rice cornbread chicken Andouille sausage dressing

2 cups dried cornbread – baked, cooled, cut into cubes, dried in oven until brittle
2 cups cooked long grain dark wild rice
1 medium white onion chopped
4 stalks celery minced
2 clove of fresh garlic minced
One apple cored and chopped
1 cup chopped brown mushroom
½ cup dried cranberries
½ stick of butter
2 spicy Andouille Sausages – diced (I use chicken or turkey but the pork is fine)
2 tablespoons fresh sage, rubbed or minced
Chicken stock
Salt and pepper to taste

In large skillet brown the sausage
When brown, add onion, celery, garlic, mushrooms and cook until translucent
Place in large mixing bowel
Mix in the rice, apple, cranberry, sage
Mix in dried cornbread
Mix in the butter
Add chicken stock only to make sure the mix is all moist but not wet
Taste for salt and pepper

Bake at 400 in a greased shallow dish so the top and the bottom gets crisp

*** I like to add some hot red pepper flakes as well. BUT taste the mixture first because the sausage can be very spicy.