Sausage Cornbread Stuffing
A perfect side dish to any meal is cornbread stuffing. We have a different version of this family favorite. By using andouille sausage and Cajun seasoning, it adds extra spice. Cornbread stuffing is a popular recipe in the South. Cornbread can be made in a variety of ways. Traditionally, its normally baked or fried. There’s no cooking like Southern cooking as the saying goes.
- 1 and ¾ cup cornmeal
- 1 cup white all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon white sugar
- 1 and ½ cups 2% milk
- 2 large eggs
- 4 tablespoons melted butter
- 4 cups white bread, cut into small cubes
- 2 teaspoons dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups chicken or vegetable broth
- 1 package Troy Landry’s Choot ‘Em Smoked Andouille Pork Sausage
- 1 cup finely diced onion
- 1 cup finely chopped celery
- 1 red bell pepper, chopped
- 4 tablespoons butter
- 3 cloves of fresh garlic, minced
- 1 cup green onion, chopped
- 3 large beaten eggs
- In a large mixing bowl, combine the flour, cornmeal, baking powder, teaspoon salt and a teaspoon sugar. Set aside. In another bowl, gently whisk together milk, 2 large eggs, and 4 tablespoons melted butter. We suggest melting the butter in the microwave in 30-second increments. Combine both mixtures in the largest mixing bowl. Stir until everything is well blended. Pour the mixture into a greased 9-inch baking pan. Preheat the oven to 400 degrees F and bake for 25 to 30 minutes. Use a toothpick to test if cornbread is done, the top should be lightly brown.
- Let the cornbread cool after removing it from the oven. When cool, crumble it into a large bowl. Add the cubed white bread to the crumbled cornbread. Toss this mixture with the thyme, Cajun seasoning, ½ teaspoon salt, pepper and 2 cups broth. Cut the andouille sausage into quarters, then slice into pieces that are about ¼ inch thick. Over medium heat, cook the sausage in a large skillet. After about 2 minutes, add the onion and celery. Cook everything over medium heat, stirring frequently, for about 5 minutes. Add the 4 tablespoons butter and red bell pepper. Continue cooking and be sure to stir frequently until the vegetables are tender. Add the minced garlic and green onion. Cook for an additional 2 minutes and remove from heat.
- Spoon this mixture into the large bowl with the cornbread stuffing. Stir everything together to blend. At this step, you will want to taste everything to be sure the seasonings are what you want. Add the 3 beaten eggs and stir everything together. Next, add the reserved broth in small amounts. You want the cornbread stuffing mixture to be moist but not too mushy. Spoon the mixture into a 9 by 13-inch baking pan greased with cooking spray. Preheat the oven to 350 F. Tightly cover the cornbread stuffing with aluminum foil. Bake for 35 minutes. Remove from the oven and discard the aluminum foil. Bake uncovered for an additional 15 minutes until the top of the cornbread stuffing is lightly browned.