Best 2 Andouille Sausage And Corn Bread Stuffing Recipes

Andouille sausage and corn bread stuffing is a classic Southern dish that is perfect for any occasion. This hearty and flavorful stuffing is made with a combination of andouille sausage, corn bread, celery, onion, and spices. It is then baked until golden brown and crispy. This versatile dish can be served as a side dish with roasted chicken or pork, or it can be used as a main course when served with a salad and some fruit. No matter how you choose to serve it, andouille sausage and corn bread stuffing is sure to be a hit.

Let's cook with our 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:

Use high-quality ingredients. This means using fresh vegetables, herbs, and spices. It also means using a good quality sausage and cornbread.
Don't overstuff the sausage. If you do, it will be difficult to cook evenly. Aim for about 1 cup of stuffing per pound of sausage.
Cook the sausage and stuffing thoroughly. This is important to prevent foodborne illness. The internal temperature of the sausage should reach 165 degrees Fahrenheit.
Let the stuffing rest before serving. This will allow the flavors to meld and the stuffing to set.
Serve the stuffing warm. You can serve it on its own or with a side of gravy or cranberry sauce.

Conclusion:

Andouille sausage and cornbread stuffing is a delicious and versatile dish that can be served as a side dish or main course. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its bold flavors and hearty texture, this stuffing is sure to be a hit with your family and friends.