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.

Recipe by MyRecipes November 2013

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Credit: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Yield:
Serves: 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

343 calories; fat 16g; saturated fat 7g; protein 12g; carbohydrates 30g; fiber 6g; cholesterol 55mg; sodium 1470mg.
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