Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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