Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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