Andouille Sausage and Corn Bread Stuffing

READY IN: 1hr 20mins
Recipe by Denver cooks

Great with turkey, pork, chicken, anytime of year.

Top Review by Bonnie G 2

DD was requesting a sausage corn bread stuffing for Thanksgiving and as I'd never made this type came to Zaar on a search and found this one. So glad I did, it was really nice and everyone loved it. I didn't even know what andouille sausage was so just used a round of bulk then followed the directions exactly after that. Put half of it into the turkey we smoked which came out lovely, moist and with a mild smokey flavor (YUM!!) then the balance put in a casserole dish and baked as directed - very nice too though not quite as moist. I loved the idea of covering with tinfoil that was buttered. It was a success all around so thanks DC for posting.

Ingredients Nutrition


  1. Melt butter in heavy large skillet over medium-high heat.
  2. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
  3. Add onions, celery and red bell peppers.
  4. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
  5. Stir in green onions, thyme, hot pepper sauce and sage.
  6. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
  7. Stir stuffing mix into sausage mixture. Season with salt and pepper.
  8. Preheat oven to 350°F
  9. Generously butter 13x9x2-inch glass or ceramic baking dish.
  10. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
  11. Transfer stuffing to prepared dish.
  12. Cover with buttered foil, buttered side down.
  13. Bake until heated through, about 30 minutes.
  14. Uncover and bake until top is crisp and golden, about 20 minutes longer.

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