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Prep1 hr 15 mins
My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight.
- 8 tablespoons unsalted butter
- 1 lb andouille sausage, cut into 1/2 inch cubes
- 1 large onion, chopped
- 6 scallions, chopped
- 3 stalks celery & leaves, chopped
- 1 medium red bell pepper, chopped
- 2 -3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cajun seasoning (I use Tony Chachere's)
- 10 cups coarsely crumbled cornbread, air-dried overnight
- 1 lb crabmeat, picked over
- 1⁄2 cup chopped fresh parsley
- 2 eggs, beaten
- 1 -1 1⁄2 cup turkey broth (as needed) or 1 -1 1⁄2 cup chicken broth (as needed)
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- Melt the butter in a large skillet over medium-high heat.
- Add the sausage and sauté/stir for 5 minutes or until lightly browned.
- Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
- Add the onion, scallion, celery, red pepper, and garlic to the skillet.
- Sauté/stir over medium heat for 10 minutes or until the onion is softened.
- Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
- Transfer the cooked vegetables to a large mixing bowl.
- Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
- Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
- Season with salt and pepper to taste.
- Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).