Andouille Sausage and Pepper Cornbread Stuffing

TOTAL TIME: 1 hr 25 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 50 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 cups low-sodium chicken broth
  • One 12-ounce bag cubed cornbread stuffing
  • 4 large eggs, beaten
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.

In a large skillet set over medium-high heat, melt 3 tablespoons of the butter. Add the sausage and saute until browned, 5 minutes; transfer to a mixing bowl to cool.

Melt the remaining 3 tablespoons butter in the same skillet and add the celery, onions and bell peppers. Cook, stirring, until fragrant and softened, about 5 minutes. Stir in the thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.

In a large mixing bowl, combine the cornbread stuffing and cooled veggies and sausage. Add the eggs and mix well. Transfer the mixture to the prepared baking dish.

Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.