Cajun Cornbread Stuffing

Ingredients

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