Andouille Sausage and Corn Bread Stuffing

Recipe by Denver cooks
READY IN: 1hr 20mins
SERVES: 10-12




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