Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


  • Kosher salt
  • 1-¼ cups chopped celery
  • Ground black pepper
  • One 14- to 16-oz. loaf freshly baked cornbread, cooled completely
  • 2 cups chopped onion
  • 2 Tbs. unsalted butter
  • 2 Tbs. chopped fresh thyme
  • + 8 more ingredients
    • ½ tsp. cayenne
    • ¼ cup melted unsalted butter or extra virgin olive oil (optional)
    • Vegetable oil or cooking spray, for baking dish
    • 1-¼ cups chopped green bell pepper
    • 2 cups turkey or chicken broth, more as needed
    • ¾ lb. andouille sausage, diced
    • 2 large eggs, lightly beaten
    • ½ cup chopped fresh, flat-leaf parsley

Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside. In a large skillet, melt the butter over medium heat. Add the onions, celery, and green bell peppers and cook, stirring occasionally, until they're slightly softened but still have some crunch. Tran...

View full recipe at Fine Cooking


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