Cajun Cornbread Stuffing

Cajun Cornbread Stuffing
Photo by Scott Phillips


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

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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