Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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