This post may contain affiliate links. For more information, read my disclosure policy.

This Cornbread Stuffing with Andouille Sausage is the one Thanksgiving recipe my family absolutely refuses to let me skip. I started making it in college after finding a cornbread dressing recipe in one of my mom’s old cookbooks, and I’ve been making my own version since. My daughter is notoriously picky about Thanksgiving dinner but she’ll eat this stuffing (she’s even requested it as her birthday dinner). That’s how you know it’s good.

Cornbread dressing with sausage, pecans, and green onions in a white baking dish with a gold serving spoon.

Why You’ll Love My Sausage Cornbread Dressing

I’m a firm believer that the best recipes don’t have to be completely from scratch, and this stuffing is proof. I use Marie Callender’s cornbread mix because I love how the sweet cornbread balances the spicy, salty andouille sausage. Add toasted pecans for crunch, and you’ve got three flavors that just belong together. I’ve been making it for years, and I won’t substitute another kind of sausage (only Aidelle’s will do!), the andouille is what makes it special.

After making this for countless Thanksgiving and Christmases, I’ve figured out how to make it without adding to the holiday cooking chaos. I bake the cornbread and chop the ingredients in the days before, then assemble the stuffing ahead of time so it’s ready when the oven is. It’s one of those recipes that’s become a family tradition for a reason, and if there’s one thing I’ve learned in years of sharing recipes, it’s that the ones people ask you to make again and again that are so special.

Ingredients for a recipe arranged on a counter: chopped bell pepper, chopped onion, pecans, a carton of chicken stock, sliced andouille sausage, and a rectangular pan of baked cornbread.

Cornbread Stuffing Ingredients

  • I’ve always used Marie Callender’s Cornbread Mix. It’s a 16 ounce package that, when you add water, makes an 8×8 pan of cornbread. However, if you have your own favorite cornbread recipe or box mix, use that. The goal is for it to be a sweet cornbread, not a savory one.
  • Andouille sausage: It’s a spicy sausage, kind of like linguisa but more savory and less greasy. I only eat it in this stuffing and it’s the only one I’ll use. The salty and spicy sausage is a great pairing for the sweet cornbread. They balance each other out, making this very savory even with all that sweet.
  • Pecans: You can’t forget the pecans! They add texture and crunch to the soft stuffing. I toast them before adding them to the mixture. The best bite of this stuffing has a little of my trinity: cornbread, sausage, and pecan.
Two white bowls filled with cornbread dressing containing sliced sausage, pecans, and green bell pepper.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Dorothy’s Stuffing Tips & Tricks

  • Because the big day is often busy with cooking, I chop everything the day before and bake my cornbread 2-3 days before. Then I make the stuffing in the morning of Thanksgiving, before it gets too hectic.
  • Everything in this stuffing is pretty much cooked. I’ll often leave it, covered, on the counter, until it’s time to bake it. You can even make the stuffing the day ahead, or if you’re eating several hours after you make it, just pop it in the refrigerator covered tightly with plastic.
  • Make sure to let it come to room temperature before you bake it. There’s never room for the stuffing while the turkey is cooking, so I’ll pop it into the oven as soon as the bird comes out. As long as it’s room temperature it’ll warm up quick while you let the turkey sit.
  • Bake it covered so it doesn’t brown on the top too much. Then uncover it for about 5 minutes to let the top brown. I bake usually bake this in a corning-ware dish that has a lid, but you can also just use foil.
  • Want a semi-homemade version? Make my sausage stuffing recipe instead.
5 from 8 votes

Cornbread Stuffing with Andouille and Pecans Recipe

By: Dorothy Kern
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.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12 servings
A rectangular white baking dish filled with cornbread dressing containing bits of sausage, pecans, and green onions, with a gold serving spoon resting inside.
Save Pin Print Remove Ads
Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Ingredients

  • 8-9 cups of crumbled cornbread, from a 16 ounce pouch that makes an 8×8 pan size (I use Marie Callender’s Mix)
  • 12 ounces andouille sausage, quartered and diced bite size (I use Aidells Cajun Style Andouille)
  • ½ cup small dice green bell pepper
  • ¼ cup small dice green onion
  • ¾ cup toasted coarsely chopped pecans, see note
  • ½ teaspoon ground sage
  • 1 cup reduced-sodium chicken stock/broth

Instructions 

  • 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 10×7 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.

Notes

  • You can make the stuffing up to 24 hours ahead. I usually make the cornbread the day before I assemble the stuffing.
  • Store in the refrigerator.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 67g | Protein: 13g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1051mg | Potassium: 253mg | Fiber: 7g | Sugar: 20g | Vitamin A: 163IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Storing Leftover Stuffing

  • This is a great leftover! Just place in an airtight container in the fridge for a few days, reheat in the microwave.
  • You can probably freeze it but I don’t suggest it. It’s best fresh.

How to make Cornbread Stuffing with Andouille

Crumbled yellow cornbread in a clear glass bowl.
A glass bowl filled with sections of cornbread, diced green bell peppers, sliced sausage, green onions, and pecans.
A glass bowl filled with cornbread dressing containing chopped green peppers and pieces of sausage.
  1. Because the cornbread is freshly baked, it’ll crumble into coarse crumbs.
  2. Be sure to crisp up the sausage and toast the pecans. Add everything to a very large bowl.
  3. Add stock until everything is moistened but it’s not soggy.

Serving Suggestions

My Thanksgiving Dinner

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 8 votes (6 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




54 Comments

  2. OMG!! This is by far the best!! I’m not young, either, so have tried a lot of recipes. I have to confess, I used regular linked breakfast sausage, and added some celery – but Oh My. So delicious

    Reply

  3. Thank you SO much for sharing this cornbread recipe – this is one of the few thanksgivings that I LOVED the food & I can say everyone really loved the stuffing. I’ll definitely will be keeping this recipe close by!
    Thank you again!!

    Reply

  4. I’ve made this stuffing two years in a row now.  The first year I made it, I used my regular cornbread instead of the suggested mix and it was really dry, but flavorful.  I probably should have added more stock.

    I decided to give it another shot this year.  I just didn’t get the Marie Callender mix to turn out…which made me think I was totally crazy because it’s so simple.  It turned out like a flat, dry, corn cake for me. :/  However, I decided to try an 8×8 of Jiffy Cornbread, used 1 box Corn Muffin Mix and 1 box Jiffy Yellow Cake Mix and it made a really fluffy cornbread.  I also added at least an extra cup of chicken stock and it turned out wonderful!  I know this makes me that classic blog commenter girl changing things up, but it was SO GOOD this year!  Love that you add in the green onions, andouille, and pecans.  Really makes for the perfect stuffing.  We’ll use it again next year! Thank you!

    Happy Thanksgiving to you!! 🙂

    Reply

    2. I love traditional stuffing and tried this version a few yrs ago. Been bringing it to my family’s Thanksgiving dinner every year! My sisters asked for it this year! So easy and delicious!

      Reply