Crab Gumbo Dressing

My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight.

• Ready In: 1 hr 45 mins
• Yields: 12 cups

Ingredients

• 8  tablespoons unsalted butter
• 1  lb andouille sausage, cut into 1/2 inch cubes
• 1  large onion, chopped
• 6  scallions, chopped
• 3  stalks celery & leaves, chopped
• 1  medium red bell pepper, chopped
• 2 -3  garlic cloves, minced
• 1  tablespoon Worcestershire sauce
• 1  tablespoon  cajun seasoning (I use Tony Chachere's)
• 10  cups  coarsely crumbled  cornbread, air-dried overnight
• 1  lb  crabmeat, picked over
• 1⁄2 cup  chopped fresh parsley
• 2  eggs, beaten
• 1 -1 1⁄2 cup turkey broth (as needed) or 1 -1 1⁄2 cup chicken broth (as needed)
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon pepper, to taste

Directions

1. Melt the butter in a large skillet over medium-high heat.
2. Add the sausage and sauté/stir for 5 minutes or until lightly browned.
3. Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
4. Add the onion, scallion, celery, red pepper, and garlic to the skillet.
5. Sauté/stir over medium heat for 10 minutes or until the onion is softened.
6. Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
7. Transfer the cooked vegetables to a large mixing bowl.
8. Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
9. Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
10. Season with salt and pepper to taste.
11. Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).