Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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