The Washington Post

Nana’s Andouille and Cornbread Dressing

Nana’s Andouille and Cornbread Dressing 8.000

Deb Lindsey for The Washington Post

Nov 16, 2017

Reader Kate Harrington of San Antonio says this side has been on the table at Thanksgiving and Christmas in her family for at least three generations.

Make Ahead: The giblets can be cooked, cooled and refrigerated a day or two in advance. The dressing can be assembled, without the broth, and refrigerated a day in advance.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

  • 4 cups water, or more as needed
  • 1 packet turkey giblets (from a whole turkey); can substitute 6 ounces cleaned chicken livers
  • Two 8.5-ounce packages Jiffy Corn Muffin Mix
  • 2 large eggs
  • 2/3 cup whole or low-fat milk
  • 1/4 cup sugar
  • Canola oil, as needed
  • 8 ounces cooked/cured (pork) andouille sausage, chopped
  • 1 large white onion, diced
  • 1/2 green bell pepper, seeded and diced
  • 1/2 cup chopped celery
  • 1/4 packed cup chopped parsley
  • Leaves from 1 sprig fresh rosemary or thyme
  • 2 teaspoons Tony Chachere’s Creole Seasoning or other Cajun seasoning blend


Bring the water to a boil in a medium saucepan over high heat. Add the giblets; once the water returns to a boil, reduce the heat to medium/medium-low (so it is barely bubbling) and cook for 1 hour, adding water as needed. Use a slotted spoon to transfer the giblets to a plate to cool, and reserve the cooking liquid.

Cut the cooled giblets into small pieces.

Preheat the oven to 400 degrees. Use cooking oil spray to grease a 9-by-13-inch baking dish or casserole with tall sides. Reduce the oven temperature to 350 degrees.

Whisk together the Jiffy mixes, eggs, milk and sugar in a mixing bowl, to form a lumpy batter. Pour into the baking dish; bake (middle rack) for 15 to 20 minutes, until golden brown. Let cool.

Meanwhile, use enough canola oil to coat the bottom and sides of a large cast-iron skillet, then place over medium-high heat. Once the oil shimmers, add the andouille sausage; cook, stirring often, until it has all browned nicely. Use a slotted spoon to transfer to a plate.

Reduce the heat to medium; stir in the onion, green bell pepper and celery so that they’re evenly coated. Cook until the onions are translucent but have not picked up any color, adding oil as needed to prevent sticking. Remove from the heat.

Crumble the cooled cornbread into a large mixing bowl, then stir in the chopped giblets, sausage, onion mixture, parsley and rosemary or thyme; toss well, then add the Cajun seasoning blend and stir to incorporate.

Press the dressing mixture into the baking dish so that it is firmly packed, then pour the giblet cooking liquid evenly over the top. You may not use all the liquid; but it should be at the point where it is no longer being absorbed. Bake (middle rack) for 30 to 40 minutes, or until lightly browned on top and still moist inside. Cool slightly before serving.

Recipe Source

From a recipe by her grandmother Norma Harrington, who lived in Lafayette, La.

Tested by Mary Pat Flaherty.

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Nutritional Facts

Calories per serving (based on 10): 320

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 5g 25%

Cholesterol: 110mg 37%

Sodium: 880mg 37%

Total Carbohydrates: 43g 14%

Dietary Fiber: 1g 4%

Sugar: 16g

Protein: 11g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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