Cajun Cornbread Stuffing

Ingredients

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