Ingredients for Andouille Sausage And Corn Bread Stuffing
- 4 tablespoons butter, plus more for greasing baking dish and foil
- 1 pound Andouille sausage
- 0 bulk sausage
- 1 medium onion
- 2 celery stalks
- 1 red bell pepper
- 1/4 cup chopped green onions
- 1 teaspoon dried thyme
- 1/2 teaspoon hot pepper sauce (or to taste)
- 1 teaspoon dried sage
- 2 cups cornbread stuffing mix
- 1 to 1 1/2 cups chicken broth
- Salt, to taste
- Pepper, to taste
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How to Make Andouille Sausage And Corn Bread Stuffing
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add 1 pound of Andouille sausage, crumbled. Cook until browned and cooked through, breaking it up with a fork, about 5-7 minutes.
- Add 1 medium onion, chopped; 2 celery stalks, chopped; and 1 red bell pepper, chopped.
- Cover and cook until vegetables are tender, stirring occasionally, about 12-15 minutes.
- Stir in 1/4 cup chopped green onions, 1 teaspoon dried thyme, 1/2 teaspoon hot pepper sauce (or to taste), and 1 teaspoon dried sage.
- Transfer the sausage mixture to a large bowl.
- Add 2 cups of cornbread stuffing mix (such as Jiffy) to the sausage mixture.
- Season generously with salt and pepper to taste.
- Preheat oven to 350°F (175°C).
- Generously butter a 13x9x2-inch glass or ceramic baking dish.
- Gradually add 1-1.5 cups of chicken broth to the stuffing mixture, stirring until moist but not soggy.
- Transfer the stuffing to the prepared baking dish.
- Cover with buttered foil, buttered side down.
- Bake for 30 minutes, covered.
- Uncover and bake for an additional 20-25 minutes, or until the top is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
57g
Fat
43g
Carbs
33g
