Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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