Andouille Sausage And Corn Bread Stuffing Recipe

Ingredients for Andouille Sausage And Corn Bread Stuffing

• 4 tablespoons butter
• Andouille Sausage
• Bulk Sausage
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• Green Onion
• Fresh Thyme
• 1/2 teaspoon hot pepper sauce (or to taste)
• Dried Rubbed Sage
• Bread Stuffing Mix
• Low Sodium Chicken Broth

How to Make Andouille Sausage And Corn Bread Stuffing

1. Melt 4 tablespoons of butter in a large skillet over medium-high heat.
2. Add 1 pound of Andouille sausage, crumbled. Cook until browned and cooked through, breaking it up with a fork, about 5-7 minutes.
3. Add 1 medium onion, chopped; 2 celery stalks, chopped; and 1 red bell pepper, chopped.
4. Cover and cook until vegetables are tender, stirring occasionally, about 12-15 minutes.
5. 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.
6. Transfer the sausage mixture to a large bowl.
7. Add 2 cups of cornbread stuffing mix (such as Jiffy) to the sausage mixture.
8. Season generously with salt and pepper to taste.
9. Preheat oven to 350°F (175°C).
10. Generously butter a 13x9x2-inch glass or ceramic baking dish.
11. Gradually add 1-1.5 cups of chicken broth to the stuffing mixture, stirring until moist but not soggy.
12. Transfer the stuffing to the prepared baking dish.
13. Cover with buttered foil, buttered side down.
14. Bake for 30 minutes, covered.
15. Uncover and bake for an additional 20-25 minutes, or until the top is golden brown and crispy.