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Cornbread and Andouille Stuffing

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 30 mins
Cook time 1 hr, 10 mins

Serves: 10

Cornbread and Andouille Stuffing delivers an extra bite thanks to the sausage. You'll be making this stuffing all-year long—not just for Thanksgiving.


  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 pound andouille sausage, diced
  • 1 medium onion, diced
  • 4 ribs celery, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons Cajun seasoning
  • 12 ounces cornbread stuffing mix
  • 1 1/2 cups low-sodium chicken broth
  • Salt and pepper, optional
  • 3 tablespoons unsalted butter, cut into small pieces

Nutrition Information

  • calories 343
  • fat 16 g
  • satfat 7 g
  • protein 12 g
  • carbohydrate 30 g
  • fiber 6 g
  • cholesterol 55 mg
  • sodium 1470 mg

How to Make It

  1. Preheat oven to 350ºF. Grease a 9-by-13-inch baking dish. In a large saucepan, melt butter with oil over medium heat. Add sausage, onion, celery and bell peppers and cook, stirring often, until vegetables are soft, about 10 minutes. Stir in herbs and Cajun seasoning. Transfer to a large bowl.

  2. Add stuffing mix and broth to bowl and stir until well combined. Taste and season with salt and pepper, if desired. Spread in baking dish and dot with butter. Cover with foil and bake for 25 minutes. Remove foil and bake until hot, crisp and golden, about 25 minutes longer.