Cajun Corn Bread Stuffing Recipe

Name: Cajun Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: Buttermilk Corn Bread; 6 tablespoons (3/4 stick) butter; 1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced; 3 cups chopped red bell pepper; 3 cups chopped green onions (about 2 bunches); 1 cup chopped shallots (about 8); 1 cup chopped celery; 2 tablespoons chopped garlic; 2 tablespoons chopped fresh thyme or 2 teaspoons dried; 2 teaspoons dried rubbed sage; 1 teaspoon ground allspice; 3/4 teaspoon cayenne pepper; 1/2 teaspoon minced bay leaves (about 8 small); 4 large eggs, beaten to blend; 1 1/2 cups (about) canned low-salt chicken broth

Servings: persons

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced
3 cups chopped red bell pepper
3 cups chopped green onions (about 2 bunches)
1 cup chopped shallots (about 8)
1 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 teaspoons dried rubbed sage
1 teaspoon ground allspice
3/4 teaspoon cayenne pepper
1/2 teaspoon minced bay leaves (about 8 small)
4 large eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

1
Preheat oven to 350F.
2
Arrange corn bread on large baking sheet.
3
Bake until slightly dry and toasted, about 20 minutes.
4
Transfer to very large bowl; cool.
5
Melt butter in heavy large Dutch oven over high heat.
6
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.
7
Stir vegetable mixture into corn bread.
8
Season to taste with salt and pepper.
9
(Can be prepared 1 day ahead.
10
Cover and refrigerate.)
11
Mix eggs into stuffing.
12
Add 1/2 up chicken broth to stuffing and mix thoroughly.
13
Fill main turkey cavity with stuffing.
14
Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing).
15
Spoon remaining stuffing into buttered baking dish.
16
Cover tightly with buttered aluminum foil.
17
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
18
Preheat oven to 350F.
19
Butter 13x9x2-inch baking dish.
20
Mix 1 1/2 cups chicken broth into stuffing.
21
Transfer stuffing to prepared baking dish.
22
Cover tightly with buttered aluminum foil.
23
Bake until stuffing is firm and heated through, about 45 minutes.
24
Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: Buttermilk Corn Bread, 6 tablespoons (3/4 stick) butter, 1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced, 3 cups chopped red bell pepper, and more.

Yes, Cajun Corn Bread 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.

Cajun Corn Bread Stuffing

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