Andouille Sausage and Cornbread Stuffing

This stuffing is a fan favorite and always welcome at the Thanksgiving table. I’ve been making this for almost 20 years and found the original recipe at Epicurious.com.

DIRECTIONS & INGREDIENTS:

  • 2 tbsp (1/4 stick) butter

  • 12 oz package andouille sausage cut into 1/3 inch pieces

  • 9 oz (or up to 12 oz) package breakfast-style bulk sausage

  • 3 cups chopped onions

  • 2 cups chopped celery

  • 2 cups chopped red bell peppers

  • 1 cup chopped green onions

  • 2 tsp chopped fresh thyme

  • 1 tsp hot sauce

  • 1 tsp dried rubbed sage

  • 12 oz dry corn bread stuffing mix

  • 1 1/2 cups low sodium chicken broth

Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up the bulk sausage, 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 sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared a day ahead, just cover and refrigerate). When ready to finish the dish, stir stuffing mix into sausage mixture. Season with salt and pepper.

Preheat oven to 350’. Generously butter 15x10x2 inch, 13x9x2 inch, or 8-inch square glass or ceramic baking dish. Also butter one side of the foil that will cover the dish. Add enough broth to the stuffing to moisten (about 3/4 cup to 1 1/2 cups). Transfer stuffing to prepared dish. Cover with buttered foil; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

Remove from oven and serve. Buen provecho!

Kimberly Larkin