Andouille Corn Bread Stuffing Recipe

Name: Andouille Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tb Butter; (3/4 stick); 1 lb Andouille or other spicy; ; smoked sausage, diced; 3 c Chopped red bell pepper; 3 c Chopped green onions; (about; 1 c Chopped shallots; (about 8); 1 c Chopped celery; 2 tb Chopped garlic; 2 tb Chopped fresh thyme or 2; 2 ts Dried rubbed sage; 1 ts Ground allspice; 3/4 ts Cayenne pepper; 1/2 ts Minced bay leaves; (about 8; 4 lg Eggs; beaten to blend; 1 1/2 c Canned low-salt chicken

Servings: persons

6 tb Butter; (3/4 stick)
1 lb Andouille or other spicy
; smoked sausage, diced
3 c Chopped red bell pepper
3 c Chopped green onions; (about
1 c Chopped shallots; (about 8)
1 c Chopped celery
2 tb Chopped garlic
2 tb Chopped fresh thyme or 2
2 ts Dried rubbed sage
1 ts Ground allspice
3/4 ts Cayenne pepper
1/2 ts Minced bay leaves; (about 8
4 lg Eggs; beaten to blend
1 1/2 c Canned low-salt chicken

1
PreparationPreheat oven to 350F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool. Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and saute until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. To bake stuffing in turkey: Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes. To bake all stuffing in pan: Preheat oven to 350F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

1635

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tb Butter; (3/4 stick), 1 lb Andouille or other spicy, ; smoked sausage, diced, 3 c Chopped red bell pepper, and more.

Yes, Andouille Corn Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Andouille Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions