Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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