Andouille Sausage Cornbread Stuffing

The moment the weather turns crisp and the leaves start to change, I find myself reminiscing about the times spent around the table with family, indulging in the warm, spicy flavors of Andouille Sausage Cornbread Stuffing. This dish isn’t just a side—it’s a heartwarming tradition that brings us together during autumn gatherings and holidays. Imagine the smell of savory sausage, sweet onions, and fragrant herbs wafting through the kitchen, setting the scene for a cozy meal. When I make this stuffing, I can almost hear the laughter and joy of those special moments. It’s a dish that has a way of making everything feel right.

Everything You Need for Andouille Sausage Cornbread Stuffing

Crafting the perfect Andouille Sausage Cornbread Stuffing starts with a harmonious blend of ingredients. Each component plays a vital role in creating a rich, flavorful stuffing that resonates with the spirit of fall. The key players include the spicy andouille sausage, which provides depth, and the cornbread stuffing mix, serving as the perfect base. Together, they combine to create a dish that’s both comforting and satisfying.

• 1 (12-ounce) package andouille sausages, cut in half horizontally and then cut into half-moon shapes: The star of the dish, providing a spicy, smoky flavor that elevates the stuffing.
• 1 (12-ounce) package breakfast-style bulk sausage: Adds a savory richness that complements the andouille.
• 1 tablespoon butter: Essential for sautéing the vegetables, adding a rich flavor.
• 1 large sweet onion, diced: Sweetness from the onion enhances the overall taste of the stuffing.
• 3 celery ribs, diced: Adds a crunchy texture and fresh flavor that balances the richness.
• 1 red bell pepper, diced: Provides color and a sweet crunch, making the stuffing vibrant.
• 1 cup chopped green onions: Freshness and a mild onion flavor that brightens the dish.
• 2 teaspoons chopped fresh thyme: Earthy and fragrant, it’s a classic herb that complements the sausage wonderfully.
• 1 teaspoon hot pepper sauce: Just a touch for heat, balancing the sweetness of the other ingredients.
• 1 teaspoon dried rubbed sage: A traditional herb that adds depth and warmth.
• Salt and pepper: Essential seasonings to enhance all the flavors.
• 1 (12-ounce) bag dry corn bread stuffing mix: The foundation of the dish, absorbing all the delicious flavors.
• 1 ½ cups chicken broth: Moistens the stuffing and adds flavor.
• 2 tablespoons butter, cut into pieces: Placed on top for a rich, golden finish.

Andouille Sausage Cornbread Stuffing Instructions

Making Andouille Sausage Cornbread Stuffing is a delightful experience. The process is straightforward, and before you know it, your kitchen will be filled with mouthwatering aromas. Let’s dive into the steps!

1. Start by placing all the andouille sausages into a large nonstick skillet. Cook them over medium-high heat until they are browned and cooked through. As you cook, use a wooden spoon to break up the bulk sausage. It should take about 7 to 10 minutes for the sausage to turn golden brown and develop a nice crust. Once browned, use a slotted spoon to remove the sausage and place it on a plate. Set it aside for later.
2. In the same skillet, add 1 tablespoon of butter along with the rendered sausage grease. Allow the butter to melt completely, creating a rich base for sautéing. Add the diced onions, celery, and red bell pepper into the pan. Cook until the vegetables are softened, about 5 minutes. This step is crucial as it develops the flavors that will infuse the stuffing.
3. Next, stir in the chopped green onions, hot pepper sauce, thyme, and sage. Season them with salt and pepper. As the mixture cooks for about another minute, the aroma will become incredibly inviting. This is where the flavors come together beautifully.
4. Return the cooked sausage to the skillet and stir to combine everything. The mixture should be colorful and fragrant at this point, showcasing the beautiful medley of ingredients.
5. Transfer the entire sausage mixture to a large mixing bowl. Now, it’s time to add the cornbread stuffing mix. Carefully fold the stuffing mix into the sausage and vegetable blend until everything is well combined. You want the stuffing to be evenly distributed throughout.
6. Preheat your oven to 350 degrees Fahrenheit (about 175 degrees Celsius). While the oven heats up, prepare a 13×9-inch baking dish by greasing it with butter. This will help achieve that perfect crust on top.
7. Next, add enough chicken broth to the stuffing mix to moisten it thoroughly. You should aim for about ¾ to 1 ½ cups, depending on how moist you like your stuffing. Mix it well, ensuring no dry spots remain.
8. Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. Scatter the cut pieces of butter across the top. This will create a beautiful, golden crust as it bakes.
9. Cover the baking dish with foil, making sure to grease the side that will touch the stuffing to prevent sticking. Bake for 30 minutes, allowing the flavors to meld together.
10. After 30 minutes, remove the foil and continue baking for an additional 30 minutes. This step will allow the top to crisp up, enticing your family with its delightful aroma.

Recipe Variations about Andouille Sausage Cornbread Stuffing

While the classic Andouille Sausage Cornbread Stuffing is a favorite, there are plenty of ways to mix things up and make it your own! Here are some ideas to inspire you:

• Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees until warmed through.
• Freezing: You can freeze the stuffing for up to 3 months. Thaw in the fridge overnight before reheating.
• Pairing: This stuffing pairs beautifully with roasted vegetables or a fresh green salad for a complete meal.
• Add vegetables: Feel free to experiment by adding other vegetables like mushrooms or carrots for extra flavor and nutrition.
• Spice it up: Adjust the level of heat by adding more hot sauce or using spicier sausage.
• Herb variations: Try using different herbs like rosemary or parsley for a fresh twist.

Perfect Matches for Andouille Sausage Cornbread Stuffing

To truly enhance your meal, pair Andouille Sausage Cornbread Stuffing with delicious sides and drinks. Here are some suggestions:

• Roasted Turkey: A classic Thanksgiving pairing that brings out the warmth of the stuffing.
• Green Bean Casserole: The creamy texture complements the stuffing perfectly.
• Fall Salad: A salad with apples, nuts, and feta cheese adds a refreshing crunch.
• Seasonal Cocktails: Non-alcoholic apple cider or spiced tea pairs beautifully with the meal.
• Storage Tips: Keep any leftovers in the fridge and enjoy them as a quick meal during the week.
• Occasions: Perfect for Thanksgiving, family dinners, or any autumn gathering.

FAQ

Conclusion

In summary, Andouille Sausage Cornbread Stuffing is a delightful dish that brings warmth and comfort to any gathering. Its combination of savory flavors and satisfying textures makes it a must-try for your next family meal. I encourage you to give this recipe a go; its heartwarming essence will surely leave a lasting impression.

Andouille Sausage Cornbread Stuffing

The ultimate comfort food, Andouille Sausage Cornbread Stuffing combines smoky sausage and sweet cornbread for a rich, flavorful dish. Perfect for fall gatherings and Thanksgiving dinners, it's a must-try recipe that everyone will love.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Side Dishes

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 package andouille sausages cut in half horizontally and then cut into half-moon shapes
• 1 package breakfast-style bulk sausage
• 1 tablespoon butter
• 1 large sweet onion diced
• 3 ribs celery diced
• 1 large red bell pepper diced
• 1 cup chopped green onions
• 2 teaspoons chopped fresh thyme
• 1 teaspoon hot pepper sauce
• 1 teaspoon dried rubbed sage
• 1 bag dry corn bread stuffing mix
• 1.5 cups chicken broth
• 2 tablespoons butter cut into pieces

Equipment

• Large Nonstick Skillet
• 9×13-inch Baking Dish

Method

 

1. Add all andouille sausages to a large nonstick skillet and cook over medium-high heat until browned and cooked through, breaking up bulk sausage with a wooden spoon. Using a slotted spoon, remove sausage to a plate and set aside.
2. Add 1 tablespoon butter to the pan with sausage grease and add onions, celery, and red peppers. Cook until softened, about 5 minutes. Stir in green onions, hot sauce, thyme, and sage. Season with salt and pepper. Add sausage back to skillet and stir to combine.
3. Transfer sausage mixture to a large bowl and stir in stuffing mix. Season with salt and pepper.
4. Preheat oven to 350 degrees. Butter a 13×9-inch baking dish. Add enough broth to stuffing mix to moisten well (3/4 to 1 1/2 cups). Transfer to baking dish and scatter butter pieces across top. Cover with foil (butter the side that will face down so the stuffing will not stick) and bake for 30 minutes. Uncover and bake for 30 more minutes.

Notes

• Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees until warmed through.
• Freezing: You can freeze the stuffing for up to 3 months. Thaw in the fridge overnight before reheating.
• Pairing: This stuffing pairs beautifully with roasted vegetables or a fresh green salad for a complete meal.
• Add vegetables: Feel free to experiment by adding other vegetables like mushrooms or carrots for extra flavor and nutrition.
• Spice it up: Adjust the level of heat by adding more hot sauce or using spicier sausage.
• Herb variations: Try using different herbs like rosemary or parsley for a fresh twist.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"