{"id":29905,"date":"2021-11-07T03:00:00","date_gmt":"2021-11-07T11:00:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=29905"},"modified":"2025-09-22T13:30:59","modified_gmt":"2025-09-22T20:30:59","slug":"sourdough-andouille-dressing","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/sourdough-andouille-dressing\/","title":{"rendered":"Sourdough Andouille Dressing Spices Up Your Holiday Table"},"content":{"rendered":"\n

Are you ready to add a Cajun kick to your holiday meal? Try this easy Sourdough Andouille Dressing either in your bird or baked on the side.<\/p>\n\n\n\n

Hungry for a new dish to spice up your holiday table? Look no further, because we've got a mouthwatering recipe that will impress even the most discerning taste buds: Sourdough Andouille Dressing. <\/p>\n\n\n\n

This bold and flavorful dish is made with tangy sourdough bread, smoky andouille sausage, and the Cajun trinity (onion, bell pepper and celery) that will leave you craving more. <\/p>\n\n\n

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This recipe was inspired by one in one of my favorite cookbooks, Chef Paul Prudhomme's Louisiana Kitchen cookbook<\/a>. It was originally published in 1984, and my mom probably bought one of the first copies. We have always been a fan of Cajun and Creole cuisine, even before my brother moved there and became a chef. <\/p>\n\n\n\n

Instead of the dry bread crumbs the Prudhomme recipe uses, I used sourdough bread that was stale (a little dry but still soft) and ground it up in the food processor after the sausage. The combination of the spicy sausage and tangy sourdough is perfection.<\/p>\n\n\n\n

Warning! <\/strong>This can get very spicy depending on the heat in your andouille and the type and amount of hot sauce used. Unless you know you like it hot, start with a teaspoon<\/strong> or two of the hot sauce instead of the 2 tablespoons called for in the original recipe.<\/p>\n\n\n\n

For a milder dressing\/stuffing recipe, try Grandma Ruth's Southern Style Cornbread Stuffing<\/a>. <\/p>\n\n\n\n

What's the difference between stuffing and dressing?<\/h2>\n\n\n\n

In my parlance, it is the same basic recipe but the cooking method is different. <\/p>\n\n\n\n

Stuffing <\/strong>goes in the cavity of the bird (turkey, goose, chicken, duck) and cooks along with it, soaking up plenty of delicious juices from the bird.<\/p>\n\n\n\n

Dressing<\/strong> is cooked in a dish along side the bird. To get the extra poultry flavor, and a bit more moisture, you can pour a little bit of the pan juices over the top of the dressing and let it soak up a few minutes before serving.<\/p>\n\n\n\n

However, in some regions of the United States stuffing is baked on the side and dressing is stuffed in the bird. <\/p>\n\n\n\n

A stuffing by any other name, tastes as divine... or something like that.<\/p>\n\n\n\n

Where can I find Andouille Sausage? What is a good substitute?<\/h2>\n\n\n\n

Andouille is a Cajun smoked sausage. In Southern California I can find it along with the other rope sausages in many grocery stores. If your store doesn't carry it, you can always ask and see if they can get it for you. <\/p>\n\n\n\n

If it is too hard to find in your stores, you can use another smoked sausage such as kielbasa, linguica, or chorizo. The flavoring will be different but the result will still be delicious.<\/p>\n\n\n\n

More Stuffing Recipes from #OurFamilyTable<\/h2>\n\n\n
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Whether you call it dressing or stuffing, bake it in the bird or on the side, we've got some delicious options for you meal:<\/p>\n\n\n\n

Scrumptious Stuffing<\/h3>\n