Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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