Cornbread-Andouille Stuffing

Total Time:
1 hr 35 min
20 min
1 hr 15 min

8 to 10 servings

  • 1 stick unsalted butter, plus more for the baking dish
  • 1 pound andouille sausage, diced
  • 1 onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 3 to 3 1/2 cups low-sodium chicken or turkey broth
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 6 cups 1/2 -inch stale potato bread cubes (about 10 ounces)
  • 6 cups 1/2 -inch stale cornbread cubes (about 10 ounces)
  • 2 tablespoons fat from the turkey drippings (or butter)
  • 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.

  • Photograph by Ryan Dausch

You can assemble this stuffing the day before - keep in the fridge until baking.

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