Best 2 Andouille Sausage And Corn Bread Stuffing Recipes

Indulge in a delightful culinary journey with our irresistible Andouille Sausage and Cornbread Stuffing, a harmonious fusion of flavors and textures that will tantalize your taste buds. This delectable stuffing combines the smoky, spicy notes of Andouille sausage with the sweet, savory goodness of cornbread, creating a symphony of flavors that will elevate any meal.

Our curated collection of recipes caters to diverse preferences and skill levels, ensuring that everyone can savor this culinary masterpiece. Whether you're a seasoned chef or a novice cook, we've got you covered. From the classic Andouille Sausage and Cornbread Stuffing to tantalizing variations like the Cajun-Inspired Stuffing with Andouille Sausage and Okra, the Vegetarian Cornbread Stuffing, and the Gluten-Free Cornbread Stuffing, our recipes offer a range of options to suit every palate and dietary preference.

Embark on a culinary adventure as you explore the diverse flavors and textures of our Andouille Sausage and Cornbread Stuffing recipes. Prepare to be captivated by the perfect balance of smokiness, sweetness, and savory richness in every bite.

Here are our top 2 tried and tested recipes!

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Andouille Sausage and Corn Bread Stuffing image

Provided by Bruce Aidells

Categories Pork Vegetable Side Bake Thanksgiving Sausage Corn Fall Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Ingredients

2 tablespoons (1/4 stick) butter
1 pound andouille sausages,* cut into 1/3-inch pieces
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups (about) canned low-salt chicken broth

Steps:

Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
To bake stuffing in turkey:
Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Andouille Sausage and Corn Bread Stuffing image

Make and share this Andouille Sausage and Corn Bread Stuffing recipe from Food.com.

Provided by Denver cooks

Categories < 4 Hours

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 lb andouille sausage, cut into 1/3-inch pieces
1 (12 ounce) package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onion
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups about canned low sodium chicken broth

Steps:

Melt butter in heavy large skillet over medium-high heat.
Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
Add onions, celery and red bell peppers.
Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
Stir in green onions, thyme, hot pepper sauce and sage.
Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
Stir stuffing mix into sausage mixture. Season with salt and pepper.
Preheat oven to 350°F
Generously butter 13x9x2-inch glass or ceramic baking dish.
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down.
Bake until heated through, about 30 minutes.
Uncover and bake until top is crisp and golden, about 20 minutes longer.

Tips:

To achieve the best flavor, use high-quality andouille sausage. Look for a sausage that is made with a blend of pork and beef, and that has a good amount of spice.
If you don't have any cornbread on hand, you can use a store-bought mix. Just be sure to follow the package directions carefully.
Don't overstuff the cornbread. You want it to be moist and fluffy, not dense and dry.
Be sure to cook the stuffing until it is heated through. The internal temperature should reach 165 degrees Fahrenheit.
Serve the stuffing immediately, or let it cool and then reheat it before serving.

Conclusion:

Andouille sausage and cornbread stuffing is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover cornbread, and it is also a great way to add some extra flavor to your Thanksgiving turkey. Whether you are serving it as a side dish or as a main course, this stuffing is sure to be a hit.