Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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