Cornbread Stuffing with Andouille and Pecans

This is the perfect side dish to any Thanksgiving meal! Sweet cornbread, spicy andouille sausage, and crunchy pecans make this my family's favorite stuffing...all year long.

👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Dorothy Kern📖 crazyforcrust

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●skillet
●pan
●oven

📝 Preparation Steps

Crumble cornbread and place in a very large bowl.

Cook sausage over medium heat in a large skillet until it’s browned, about ⏱️ 5-7 minutes. Place on a paper towel lined plate and press with more paper towels to render the grease. Cool slightly, then add to the cornbread.

Add the bell pepper, green onion, pecans, and sage to the cornbread sausage mixture. Stir to combine. Add 3/4 cup of chicken stock and stir, adding more chicken stock as needed. The mixture should be wet but not sopping.

Pour stuffing into a dish that’s about 2.2 Qt or 1.8L (I use a corningware dish or a 10x7 rectangular pan.)

At this point you can cover the stuffing and let it sit at room temperature up to ⏱️ 3 hours or chill for up to 24, until ready to bake. Let it come to room temperature before baking.

Bake in a 350°F oven, covered with a lid or foil, for about ⏱️ 15 minutes. Remove lid/foil and let brown for another ⏱️ 5-10 minutes, or until heated through. If you’re making a turkey in the same oven, you can cook the stuffing at the same temperature. This recipe is easily adaptable in that way. Just adjust the time accordingly. Serve hot.

Nutrition Facts

calories

541 kcal

fat Content

24 g

serving Size

1 serving

fiber Content

7 g

sugar Content

20 g

sodium Content

1051 mg

protein Content

13 g

cholesterol Content

26 mg

carbohydrate Content

67 g

saturated Fat Content

6 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback

0 Reviews

Loading reviews...