Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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