Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Andouille Sausage and Corn Bread Stuffing Recipe
    Lost? Site Map

    Andouille Sausage and Corn Bread Stuffing

    Andouille Sausage and Corn Bread Stuffing. Photo by Bonnie G #2

    1/1 Photo of Andouille Sausage and Corn Bread Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Denver cook's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on November 27, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Andouille Sausage and Corn Bread Stuffing

    Serving Size: 1 (217 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 758.4
     
    Calories from Fat 229
    30%
    Total Fat 25.5 g
    39%
    Saturated Fat 8.6 g
    43%
    Cholesterol 58.0 mg
    19%
    Sodium 2687.8 mg
    111%
    Total Carbohydrate 101.8 g
    33%
    Dietary Fiber 5.7 g
    23%
    Sugars 14.2 g
    57%
    Protein 28.7 g
    57%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites