Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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