Best Cornbread Andouille Stuffing Recipes

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

CORNBREAD STUFFING W/SHRIMP & ANDOUILLE (CAJUN/CREOLE ZWT-9)

Steps:

• Prepare cornbread per pkg instructions & cut into pieces as directed.
• Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
• In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.
• Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread.
• In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.
• Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).

ANDOUILLE CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.

ANDOUILLE SAUSAGE AND PEPPER CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a large skillet set over medium-high heat, melt 3 tablespoons of the butter. Add the sausage and saute until browned, 5 minutes; transfer to a mixing bowl to cool. Melt the remaining 3 tablespoons butter in the same skillet and add the celery, onions and bell peppers. Cook, stirring, until fragrant and softened, about 5 minutes. Stir in the thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly. In a large mixing bowl, combine the cornbread stuffing and cooled veggies and sausage. Add the eggs and mix well. Transfer the mixture to the prepared baking dish. Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

ANDOUILLE CORNBREAD STUFFING

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
• Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
• Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

SPICY CORNBREAD STUFFING WITH RED PEPPERS, CHIPOTLE CHILES, AND ANDOUILLE SAUSAGE FROM COOK'S

Steps:

• 1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside. 2. Melt 4 tablespoons butter in heated skillet; when foam subsides, add red bell peppers to skillet along with a third of the onion and celery. Sauté until softened, about 5 minutes, and transfer to medium bowl. Return skillet to heat and add remaining 4 tablespoons butter; when foam subsides, add remaining onion and celery and sauté, stirring occasionally, until softened, about 5 minutes. Stir in chipotle chiles en adobo, along with thyme, sage, and garlic. Add this mixture, along with sautéed onions and celery and andouille sausage, into cornbread and mix gently so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours. 3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11- by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes

CORNBREAD STUFFING WITH ANDOUILLE, FENNEL, AND BELL PEPPERS

Steps:

• Position rack in center of oven; preheat to 350°F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.
• Preheat oven to 350°F. Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.
• Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.

CORNBREAD STUFFING WITH OYSTERS AND ANDOUILLE

Steps:

• Set aside the prepared and cubed cornbread.
• Grease a 9 × 13-inch baking dish with vegetable oil.
• Heat the vegetable oil in a large skillet over medium heat. Add the andouille, onion, celery, bell pepper, and jalapeños to the skillet, and cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove the skillet from the heat and set it aside.
• Preheat the oven to 350°F.
• In a large mixing bowl, combine the cornbread with the stock, then add the cooked vegetables, the eggs, oysters, scallions, parsley, salt, cayenne pepper, poultry seasoning, oregano, and thyme. Using your hands, mix all the ingredients together to combine. Transfer the cornbread mixture to the prepared baking dish, cover with foil, and bake for 1 hour. Remove the baking dish from the oven, uncover, and bake for an additional 20 minutes, until the top of the stuffing is golden brown and crusty. Remove the dish from the oven, and let sit for at least 15 minutes before serving.