Andouille Cornbread Stuffing Recipe

Name: Andouille Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups); 8 cups chopped onions (about 2 3/4 pounds), divided; 5 cups chopped celery (about 10 stalks with leaves), divided; 3 cups mixed chopped red, yellow, and/or green bell peppers, divided; 1 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 2 large eggs; 1/2 cup (or more) low-salt chicken broth; 1/4 cup (1/2 stick) butter, melted

Servings: persons

1 tablespoon olive oil
1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups)
8 cups chopped onions (about 2 3/4 pounds), divided
5 cups chopped celery (about 10 stalks with leaves), divided
3 cups mixed chopped red, yellow, and/or green bell peppers, divided
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 large eggs
1/2 cup (or more) low-salt chicken broth
1/4 cup (1/2 stick) butter, melted

1
Heat oil in heavy large pot over medium-high heat. Add sausage and saute until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; saute until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; saute until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
2
Preheat oven to 350u00b0F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
3
Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups), 8 cups chopped onions (about 2 3/4 pounds), divided, 5 cups chopped celery (about 10 stalks with leaves), divided, and more.

Yes, Andouille Cornbread Stuffing falls under the Soups & Stews 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.

Andouille Cornbread Stuffing

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