Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


  • 2 Tbs. chopped fresh thyme
  • 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)
  • Ground black pepper
  • ½ tsp. cayenne
  • + 8 more ingredients
    • 2 cups chopped onion
    • 1-¼ cups chopped celery
    • 1-¼ cups chopped green bell pepper
    • 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


Best Wine Deals

See More Deals

Snooth Media Network