Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips

Ingredients

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