Best 2 Andouille Cornbread Stuffing Recipes
In the realm of culinary delights, few dishes can rival the savory allure of cornbread stuffing. This Southern classic, often gracing holiday tables and family gatherings, is a symphony of flavors and textures that tantalizes the taste buds. Picture tender cornbread cubes, infused with the smoky, spicy essence of andouille sausage, nestled amidst a medley of aromatic vegetables. This stuffing recipe elevates the traditional cornbread stuffing to new heights, promising a memorable and satisfying experience. Alongside the main stuffing recipe, you'll find variations that cater to diverse dietary preferences and culinary inclinations. Whether you prefer a vegetarian or vegan stuffing, a gluten-free option, or a rendition bursting with the flavors of the Southwest, this article has it all. Embark on a culinary journey with us as we explore the realm of cornbread stuffing, discovering new favorites and creating lasting memories around the dinner table.
Here are our top 2 tried and tested recipes!
ANDOUILLE CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.
ANDOUILLE CORNBREAD STUFFING
Categories Pork Side Bake Thanksgiving Stuffing/Dressing Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- 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. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
- 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.
- Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.
Tips for Making Andouille Cornbread Stuffing
- Use a combination of dry and fresh herbs for a more flavorful stuffing. - Toast the cornbread cubes before adding them to the stuffing mixture to give them a crispy texture. - Don't overstuff the turkey or chicken, as this can make it difficult to cook evenly. - If you're using a store-bought cornbread mix, be sure to add some extra seasonings to give it more flavor. - Serve the stuffing immediately after it's done cooking, or it will become soggy.Conclusion
Andouille cornbread stuffing is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover cornbread, and it's also a great way to add some extra flavor to your Thanksgiving or Christmas turkey or chicken. With its combination of savory andouille sausage, sweet cornbread, and flavorful herbs, this stuffing is sure to be a hit with your family and friends.
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