Andouille Sausage And Corn Bread Stuffing Recipe

Name: Andouille Sausage And Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 lb andouille sausage, cut into 1/3-inch pieces; 1 (12 ounce) package breakfast-style bulk sausage; 3 cups chopped onions; 2 cups chopped celery; 2 cups chopped red bell peppers; 1 cup chopped green onion; 2 teaspoons chopped fresh thyme; 1 teaspoon hot pepper sauce; 1 teaspoon dried rubbed sage; 12 ounces dry corn bread stuffing mix; 1 1/2 cups about canned low sodium chicken broth

Servings: persons

2 tablespoons butter
1 lb andouille sausage, cut into 1/3-inch pieces
1 (12 ounce) package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onion
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups about canned low sodium chicken broth

1
Melt butter in heavy large skillet over medium-high heat.
2
Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
3
Add onions, celery and red bell peppers.
4
Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
5
Stir in green onions, thyme, hot pepper sauce and sage.
6
Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
7
Stir stuffing mix into sausage mixture. Season with salt and pepper.
8
Preheat oven to 350u00b0F
9
Generously butter 13x9x2-inch glass or ceramic baking dish.
10
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
11
Transfer stuffing to prepared dish.
12
Cover with buttered foil, buttered side down.
13
Bake until heated through, about 30 minutes.
14
Uncover and bake until top is crisp and golden, about 20 minutes longer.

427

kcal

Calories

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 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 lb andouille sausage, cut into 1/3-inch pieces, 1 (12 ounce) package breakfast-style bulk sausage, 3 cups chopped onions, and more.

Yes, Andouille Sausage And 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 Sausage And Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions