Cornbread-Andouille Stuffing Recipe

Name: Cornbread-Andouille Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 1 pound andouille sausage, diced; 1 onion, finely chopped; 5 stalks celery, finely chopped; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; Kosher salt and freshly ground pepper; 3 to 3 1/2 cups low-sodium chicken or turkey broth; 2 large eggs; 1/2 cup chopped fresh parsley; 6 cups 1/2 -inch stale potato bread cubes (about 10 ounces); 6 cups 1/2 -inch stale cornbread cubes (about 10 ounces); 2 tablespoons fat from the turkey drippings (or butter)

Servings: persons

1 stick unsalted butter, plus more for the baking dish
1 pound andouille sausage, diced
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 to 3 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch stale potato bread cubes (about 10 ounces)
6 cups 1/2 -inch stale cornbread cubes (about 10 ounces)
2 tablespoons fat from the turkey drippings (or butter)

1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
2
Melt 2 tablespoons butter in a large skillet over medium heat.
3
Add the sausage and cook, stirring, until browned, about 5 minutes.
4
Remove with a slotted spoon and transfer to a plate.
5
Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper.
6
Cook, stirring, until the vegetables are tender, about 5 minutes.
7
Add 3 cups broth and bring to a boil; remove from the heat.
8
Whisk the eggs and parsley in a large bowl.
9
Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary.
10
Transfer to the prepared baking dish.
11
Drizzle with the turkey drippings (or dot with butter).
12
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.
13
Photograph by Ryan Dausch

1043

kcal

Calories

Fat

139

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 13 ingredients. The key ingredients include: 1 stick unsalted butter, plus more for the baking dish, 1 pound andouille sausage, diced, 1 onion, finely chopped, 5 stalks celery, finely chopped, and more.

Yes, Cornbread-Andouille 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!

Cornbread-Andouille Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions