Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


  • ½ tsp. cayenne
  • 1-¼ cups chopped celery
  • ¾ lb. andouille sausage, diced
  • 2 large eggs, lightly beaten
  • 2 cups chopped onion
  • Ground black pepper
  • 2 Tbs. chopped fresh thyme
  • + 8 more ingredients
    • Kosher salt
    • ½ cup chopped fresh, flat-leaf parsley
    • 1-¼ cups chopped green bell pepper
    • 2 Tbs. unsalted butter
    • ¼ cup melted unsalted butter or extra virgin olive oil (optional)
    • 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

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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