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Recipes

Andouille Cornbread Stuffing

By Frank Brigtsen

5.0

(9)

Recipe information

  • Yield

    10 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

Green Onion-Jalapeño Cornbread (see recipe)

1

/4 cup (1/2 stick) butter, melted

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover and chill.

    Step 2

    Preheat oven to 350°F. 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.

    Step 3

    Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

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