I did a little research to find out whether it is stuffing or dressing. You know what I’m talking about. The side dish that is on every American’s table for Thanksgiving. Some may have breadcrumbs, cornbread, rice or biscuits. It may have chicken livers or oysters. Sage or no sage. For all the different variations, it’s the one dish not to be left off the table.
The answer? There is no answer.
Some feel if it’s inside the bird, it’s stuffing and outside the bird would be dressing. Northerners say stuffing, no matter if it’s stuffed in or left out. Southerners tend to say dressing, either way.
Today, I have a Cajun style accompaniment to your next turkey dinner and whatever you choose to call it, I know you will call it GOOD!
Shrimp and Andouille Dressing
3 lbs shrimp, peeled, deveined, and cut into 1/2” pieces
2 lbs Andouille sausage
2 cups onions, chopped
2 cups celery, chopped
1 1/2 cup bell pepper, chopped
1 bunch green onions, shopped
4-6 garlic cloves, minced
1/2 cup parsley, chopped
6 TB butter
2 cups chicken stock, or broth
4-6 cups bread crumbs (I used 1 bag of Pepperidge Farms stuffing mix)
Sauté the vegetables in the butter until the onions are transparent. In a separate pan, sauté the shrimp until they’ve barely turned pink. Set aside in a bowl, then dice the Andouille and brown; pour off fat.
Mix the meat, shrimp and vegetables; add 4 cups of bread crumbs and moisten with the stock. Mix, and add more bread crumbs (and butter, if necessary) until the dressing is the proper consistency.
Bake at 350° until done, about 20-30 minutes.
Chef’s notes: I did not add butter to the dressing, but I did use the whole bag of stuffing mix, adding stock as needed. Ham can be used if you cannot find the sausage, but it will not have the zip.
This was, by far, the best stuffing/dressing I have ever made. I cannot wait for Thanksgiving to try it again.
Tell me about your favorite Thanksgiving side dish recipe. Is it stuffing or dressing?