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This Cornbread Stuffing with andouille sausage is the MOST requested recipe by my family every Thanksgiving, and I’ve been making it for more years than I remember. Sausage Cornbread Stuffing is the perfect savory Thanksgiving side dish that will please everyone at the table. This is the only thing at Thanksgiving my picky eater likes!
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The BEST Sausage Cornbread Stuffing
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 ever since then I’ve been making it several times a year.
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 sausage stuffing. I make it at Thanksgiving and Christmas, and often during the year. Once Jordan requested it for her birthday.
- Cornbread: 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.
- 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.
How to make Cornbread Stuffing
- Chop your pecans small and toast them in a skillet.
- I quarter each sausage and dice it up, fry it, and drain it well before adding it to the cornbread.
- Crumble your cornbread in a large bowl.
- Add the other ingredients.
- Pour in some chicken stock.
- Add it to your pan and bake it. You can make it up to 24 hours ahead of time.
Cornbread Stuffing with Andouille and Pecans
- 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)
- 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
- 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.
- 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.
This Cornbread Stuffing is an easy Thanksgiving recipe with a star ingredient – andouille sausage! Make this dressing this year and everyone will love it- it’s the only one we make!
Last Updated on November 2, 2023