Cornbread Stuffing with Andouille Sausage

WAIT. Yes, you’re in the right place. A savory recipe on this dessert blog. *gasp*

Can you forgive me if I tell you this Cornbread Stuffing (with andouille sausage) is the MOST requested recipe by my family every Thanksgiving? And that I’ve been making it for years? And that the cornbread kind of makes it dessert-like?

Cornbread Stuffing with andouille sausage is my family's most requested Thanksgiving recipe!

Nope, I’m not going to start posting savory recipes here on this blog. But, once in awhile, I just have an itch to share one of my family recipes. You know, the ones that have been around for years and that we keep making again and again.

This stuffing is one of those.

I started making this stuffing in college. I’d never had cornbread stuffing before, and I’d never had andouille sausage. I’d been reading an old cookbook of my mom’s and came across a stuffing made with cornbread and sausage. I decided to make my own version on a whim and every since then I’ve been making it several times a year.

In fact, this is the ONLY recipe Jordan begs for at Thanksgiving. She really doesn’t like anything else at that meal, except occasionally the knoepfle my dad makes. (That’s my Swiss family’s version of spaetzle.)

I think the fact that this is made with an entire batch of cornbread is why Jordan likes it so much. EVERYONE in my family expects this stuffing. I make it at Thanksgiving and Christmas, and often during the year. Once Jordan requested it for her birthday.

That’s why I’m sharing it today. There are hundreds of cornbread stuffing recipes out there. But because this one is such an extension of me and my family, I wanted to share it with you.

Dessert will be back tomorrow, I promise. 🙂

Cornbread Stuffing

Okay, so let’s break down the stuffing components:

First, Cornbread. When I first started making this stuffing, I never made anything from scratch. Cakes came from boxes, Cheesecake came from boxes, Brownies came from boxes. My cornbread comes from a box too, well, it’s actually a pouch. 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. Because it’s what I’ve always used, I can’t use anything else. Every cornbread has it’s own taste, texture, sugar content, etc., and this stuffing made with anything else tastes off for me.

However, if you have your own favorite cornbread recipe or box mix, use that. Just get yourself an 8×8 pan size of cornbread, which is about 8-9 cups crumbled. (Pssst, my friend Averie has an amazing scratch cornbread recipe I love!)

The second major component? Andouille sausage. Have you ever had andouille? 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. Again, I started out using Aidell’s and it’s what I always use now. (Same reasoning as the cornbread.) I quarter each sausage and dice it up, fry it, and drain it well before adding it to the cornbread. 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.

Can’t find the Aidell’s? Use your favorite andoille!

Cornbread Stuffing with andouille sausage is my family's most requested Thanksgiving recipe!

And then, third, there are the pecans. You can’t forget the pecans! (Well, unless you’re my dad. He can’t eat nuts. So I always make him a plain portion.) 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.

Then you add some green stuff, seasonings, and chicken stock. Once you bake it, this is the best stuffing you’ll ever eat, I promise.

Here are a few tips about making this on Turkey Day:

  • Because the big day is often busy with cooking, I chop everything and bake my cornbread the day 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.
  • Make sure to let it come to room temperature before you bake it. If you’re like me, you have one oven that’s pretty much consumed by the turkey. 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 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 corningware dish that has a lid, but you can also just use foil.

Prepare to have no leftovers. I’m not joking. This is one of those recipes people eye the placement of on the table, to see how fast they can get to it before it goes around. Then, if they’re at the tail end of the line, they’ll be eying each person as they dish making sure no one takes more than their share. It’s that good.

And that’s why you don’t hate me for posting savory, right?

Cornbread Stuffing with andouille sausage and pecans

I hope you enjoy this as my family has!!

Did you make this recipe?

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.

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), see note
  • 12 ounces andouille sausage, quartered and diced bite size (I use Aidells Cajun Style Andouille)
  • 1/2 cup small dice green bell pepper
  • 1/4 cup small dice green onion
  • 3/4 cup toasted coarsely chopped pecans, see note
  • 1/2 teaspoon ground sage
  • 1 cup reduced-sodium chicken stock/broth

Directions:

  1. Crumble cornbread and place in a very large bowl.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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:

  • Cornbread: I have always used the Marie Callender Cornbread pouches in the baking aisle of the grocery store, near where the cornmeal is sold. You can use your favorite cornbread recipe or store-bought cornbread as well.
  • Sausage: I love the Aidells brand andouille sausage, but find whatever brand you can. The Aidells is sold in 12 ounce packages and I use the entire thing.
  • Pecans: To toast pecans, chop them coarsely and add them to a large skillet. Cook over medium-low heat, stirring often, for just a few minutes. Once you just start to smell them remove them from the heat and from the pan immediately. Do not leave them in the hot pan; they’ll burn.
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Desserts you must make with this stuffing:

Classic Pecan Pie

Classic Pecan Pie (4 of 11)w

Candy Bar Pie

Candy Bar Pie (1 of 16)w

Blackberry Lattice Top Pie

Lattice Blackberry Pie (1 of 7)

No Bake Dulce de Leche Black Bottom Pie

No Bake Dulce de Leche Pie (8 of 13)w

Apple Slab Pie

Apple Slab Pie (2 of 6)w

Pecan Praline Cheesecakes

Pecan Praline Cheesecakes by www.crazyforcrust.com | A Pecan Sandie crust topped with toffee cheesecake and a pecan praline topping. #praline #cheesecake

Coconut French Silk Pie

Coconut French Silk #Pie by Crazy for Crust

Sides from friends:
Knoepfle by ME (a family tradition and recipe)
Toasted Coconut Green Beans by Wine & Glue
Simple Cranberry Sauce by Kitchen Meets Girl
Buttermilk Mashed Potatoes with Pancetta and Blue Cheese by Lemons for Lulu
Sauteed Brussels Sprouts by Very Culinary
Roasted Marsala Carrots by Mom on Timeout
The Most Perfect Biscuits of All Time by Something Swanky
Honey Cornbread Muffins by Averie Cooks

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51 comments

  1. This looks and sounds delicious! I will definitely have to add to my list of recipes to try for Thanksgiving.

  2. Lord, I LOVE stuffing!  I have yet to try a cornbread stuffing, but with andouille, you cannot go wrong.  And if Jordan likes it, I’m sure we will too!

  3. I think I would request this stuffing all the time too, Dorothy! Cornbread stuffing is my absolute favorite! And adding in andouille sausage sounds like the perfect touch!

  4. This stuffing looks amazing. No wonder it gets requested all the time. Cornbread stuffing alone is delicious but with the andouille sausage, I bet it’s superb!

  5. Homemade cornbread rocks! Love that you used Andouille! Pinned!

  6. I LOVE cornbread dressing so this looks right up my alley!!!

  7. Wow, this looks delicious!  It looks really appetizing, and that is coming from a person who basically thinks, “take or leave it” when it comes to stuffing/dressing!  I might have to try this for our Friends Thanksgiving celebration. 

  8. This is great! I’ve been looking for a stuffing recipe with sausage. I will probably use a “wimpy, non-spicy” sausage though. My husband is a wimp!

  9. Oh. My. Gosh!!! I love cornbread, so this stuffing is totally up my alley 🙂

  10. I love that you shared this, I love the collage (great font!) and I love that you’re sharing a family recipe that’s special to you, savory or not, wouldn’t matter. And I think you could totally do some savory stuff on your blog! There are only so many cookies a girl can make, at least that’s how I feel some days 🙂 Pinned of course!

  11. Every once in awhile I get the inch to post something savory on my blog, but I haven’t done it yet, haha. This stuffing looks perfect! Cornbread stuffing is the best, and I love the addition of sausage. Totally going to have to try that this year!

  12. When I clicked on your blog, as I do everyday, I thought sometime was wrong, a savoury recipe?!? This looks delicious, stuffing is my favourite part of a big meal like Christmas or Thanksgiving. I have never seen cornbread in stuffing before but it sounds divine. Is there any vegetarian sub for the sausage? Thanks! x 

    • Hmmm, well if you have a favorite soy sausage you like? Or fake sausage? I’m not sure how that would taste, as I’ve never had them. Maybe tofu, if it’s spiced up a little bit?

  13. I love that you are sharing a savory dish and one that your family requests the most 🙂 The stuffing and the side dishes are always my favorite part of any holiday meal! This looks amazing! Love the andouille sausage in here – I can totally see why everyone loves it! Pinning!

  14. This recipe takes stuffing to a whole new level! O my goodness. I cannot wait to test this out. Happy Tuesday, Dorothy 🙂 Enjoy a restful evening!

  15. I love the andouille in this, amazing!

  16. I’ve never had cornbread stuffing, but I love cornbread so this sounds amazing. Am definitely going to try this out. Pinned!

  17. This is such a unique stuffing idea!! Love it!

  18. Fun seeing what you’re cooking up your family Dorothy! This looks awesome! I’ve had regular ground sausage in stuffing but didn’t love it. I could definitely get behind this one though. 

  19. This looks amazing!  I’ve never had either cornbread stuffing or andouille sausage, but it sounds awesome!

  20. Girl this looks bananas insane good. I am so glad you decided to go with the flow and share this gem regardless of it not being a dessert.  It is perfection.

  21. Jordan may not eat much, but she has excellent tate1 this look amazing Dorothy!

  22. Jordan may not eat much, but she has excellent taste this look amazing Dorothy! and you do savory very well 🙂

  23. Oh heck yeah! LOVE that you used andouille sausage in your stuffing. Now I have to try this. Andouille sausage is so darn good!

  24. I’m not sure I’ve ever seen you post a savory recipe before! But I like it!  Our stuffing is so boring compared to yours, I think a change is in order. Pinned!

  25. It’s so different seeing savory here! But I LOVE it! What a delicious stuffing Dorothy. I am obsessed with cornbread and it’s one of my favorite things for Thanksgiving 🙂 Pinned!

  26. Cornbread stuffing looks and sounds amazingly delicious. . Love it.. 🙂

  27. Just have to reply to this.  My grandparents were Swiss and my aunt used to make “knoupfle”.  We would eat it with browned butter and cherry pap.  I live in South American; no cherries.  Too labor intensive for me to make it often, but I love it.  If there were any leftovers, the knoupfle would be fried until crunchy.  Interesting about the press, but I live in SA.  Luv U.

  28. Carbs are as important a comfort food as deserts 🙂

  29. I love that you decided to share a savory dish that is special to your family!!! Stuffing is my favorite dish at Thanksgiving, but I have never had a cornbread version. That’s got to change!!!

  30. I love stuffing the most out of all the traditional Thanksgiving side dishes.. there’s just so many ways to jazz it up and hello, it’s basically baked bread. Done and done. Love this version! 

  31. WOW!!!! I might just need to make this!!!  

  32. 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!! 🙂

  33. 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!!

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