Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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