Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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