Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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