Cornbread & Andouille Sausage Stuffing Recipe

LearnToCook,com has another delicious twist on stuffing for you to try to this holiday season!

Cornbread & Andouille Sausage Stuffing
Yield: 8-10 servings


2 Tbsp. (~1/4 stick) unsalted butter
1½ pound Andouille sausage, cut into 1/3-inch pieces
2 yellow onions, medium dice
4 stalks celery, medium dice
2 red bell peppers, medium dice
1 bunch green onion, sliced
2 tsp.fresh thyme, minced
1 tsp.dried sage
12 cups corn bread, cubed and toasted
4-6 cups chicken stock


Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown.

Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead, covered and refrigerated)
In a large bowl, toss corn bread cubes with vegetable mixture and moisten with stock until desired consistency (stuffing will dry as it bakes). Season with salt and pepper.

To bake:
Preheat oven to 350°F. Generously butter a casserole dish and transfer stuffing to fill. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

Recipe Courtesy of Escoffier School of Culinary Arts

Cornbread & Sausage Stuffing – Eating Well
Cornbread and Andouille Dressing – Food Network
Cornbread And Sausage Stuffing – Martha Stewart

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