Cajun Cornbread Stuffing

Photo by Scott Phillips
Ingredients
- 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...
Baked Chicken recipes you also might like
Cajun Omelet Recipe

Cajun Corn Maque Choux Recipe

Cajun Potato Salad with Andouille Sausage Recipe

Cornbread & Sausage Stuffing Recipe

Best Wine Deals
-
$26.9923% offTwo Hands Grenache Mataro Shiraz Brave Faces 2004
-
$19.9926% offCelestin Blondeau Sancerre 2015
Comments