Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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