Andouille Sausage and Cornbread Stuffing

By • November 20, 2012 • 17 Comments


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Author Notes: The spice of the Andouille sausage compliments the slight sweet and tart flavors from the apples and cranberries. This stuffing is perfect for the holidays and is GLUTEN-FREE! carbonarasuz

Serves 6 to 8

Stuffing

  • 6 tablespoons butter, divided, plus more for baking dish
  • 2 large onions, diced
  • 3 large celery stalks, diced
  • 2 apples, cored and diced
  • 1 pound Andouille sausage, removed from casing
  • 1/2 cup apple cider
  • 1 cup cranberries, fresh or frozen
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 recipe Cast-Iron Skillet Cornbread (below), or 1 10-inch cornbread, cut in 1 1/2-inch cubes
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 1 cup chicken stock
  1. Place corn bread cubes on a baking sheet and leave out over night to dry. Or, toast the cubes in a 350 F degree oven for 10 minutes.
  2. Preheat oven to 375 F degrees. Butter a 9X13-inch baking dish. Melt 4 tablespoons of the butter in a large (12-inch) skillet over medium heat. Add the onions, celery and apples and sauté until softened, about 7-9 minutes. Add the sausage, crumbling it into small bits, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the cider, cranberries, rosemary, and sage and cook until the cranberries soften, about 5 minutes. Scrape up the brown bits with a wooden spoon.
  3. Place mixture in a large bowl and add the corn bread, egg, 1 teaspoon salt, ½ teaspoon pepper, and enough chicken stock just to moisten the mixture. Stir well. Pour stuffing into prepared dish. Dot with remaining 2 tablespoons butter. Bake until stuffing is heated through and top is golden, 35 to 45 minutes.

Cast-Iron Skillet Cornbread

  • 1 1/2 cup coarse yellow cornmeal
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon Kosher salt
  • 2 large eggs
  • 1 1/2 cup plain drinkable yogurt, kefir, or buttermilk
  • 1 1/2 tablespoon maple syrup or honey
  • 4 tablespoons unsalted butter
  1. Preheat an oven to 425 F degrees. Heat a 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it's very hot.
  2. Combine the cornmeal, baking soda and salt in a small bowl. Whisk together the eggs, yogurt and maple syrup in a large bowl.
  3. Remove the hot skillet from the oven and add the butter, swirling it until it's melted (it's OK if it slightly browns). Working quickly, pour the hot, melted butter into the egg and yogurt mixture, and whisk until combined. Add the dry ingredients and whisk until just combined. Pour the batter into the hot skillet and and bake until golden, about 20-25 minutes. Allow cornbread to slightly cool before cutting.

Comments (17) Questions (0)

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4 months ago kristen

I made this for Thanksgiving and it was absolutely delicious! Everyone loved it. Thanks!

Susan.streit

4 months ago carbonarasuz

Susan is a recipe tester for Food52.

So glad that you enjoyed!

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5 months ago Josie Marsh

I didn't have sausage so I left it out. It was delicious!

Susan.streit

5 months ago carbonarasuz

Susan is a recipe tester for Food52.

Glad to hear it!

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5 months ago AnnieHynes

Thank you! I can't wait to make! It looks like I'll be starting tonight!

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5 months ago AnnieHynes

How far in advance can you make this?

Susan.streit

5 months ago carbonarasuz

Susan is a recipe tester for Food52.

I make my cornbread in advance, keeping it wrapped in foil or plastic wrap for up two days at room temperature, and then leave the bread cubes out on a sheet pan in my kitchen to get stale overnight. I'll prep and assemble the stuffing the night before (unbaked), covering it with buttered tinfoil and storing in the refrigerator. On Thanksgiving I'll take the stuffing out of the refrigerator to get the chill off of it and bake until golden brown!

Stringio

5 months ago Cassandra Brecht

In the cornbread recipe, does the 1/2 kosher salt refer to a teaspoon or a tablespoon?

Susan.streit

5 months ago carbonarasuz

Susan is a recipe tester for Food52.

That's a teaspoon, thank you for catching!

Stringio

5 months ago Lauren Ulrick

Is there a way to sub the cornbread for regular bread cubes? Will it mess up the consistency?

Susan.streit

5 months ago carbonarasuz

Susan is a recipe tester for Food52.

You can definitely use regular, stale bread cubes!

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5 months ago Mike Swanger

I would imagine that I could substitute italian sausage for the andouille as I'm sure the latter will be too spicy for some of the guests. If I were to do this, should it just be a swap or should I add something else?

Susan.streit

5 months ago carbonarasuz

Susan is a recipe tester for Food52.

Any sausage will do for this recipe. I just like the combination of the fruit with a spicy andouille, but a plain, sweet Italian sausage would also be delicious

Moi_1

5 months ago QueenSashy

Who needs a turkey with a stuffing like this. Congrats on the wildcard!

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5 months ago karen winter

I've never used an egg in my stuffing. Is the egg used as a binder?

Susan.streit

5 months ago carbonarasuz

Susan is a recipe tester for Food52.

Hi Karen, yes the egg helps to bind. If you prefer to omit I would just make sure that the stuffing then has enough stock to keep it moist.

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5 months ago karen winter

Hi Susan, thank you for letting me know.