Andouille Sausage and Cornbread Stuffing

By • November 20, 2012 • 29 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 cups coarse yellow cornmeal
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 2 large eggs
  • 1 1/2 cups plain drinkable yogurt, kefir, or buttermilk
  • 1 1/2 tablespoons 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.
Jump to Comments (29)

Tags: cornbread stuffing, Holidays, sausage stuffing, side dish, Thanksgiving

Comments (29) Questions (1)

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21 days ago lich

Absolutely delish! I added sage sausage since thats what I had on hand. Definitely making this next Thanksgiving.

Susan.streit

18 days ago carbonarasuz

Susan is a Recipe Tester for Food52

Glad to hear! Happy Holidays.

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22 days ago sharoi

can i use dried cranberries?

Susan.streit

18 days ago carbonarasuz

Susan is a Recipe Tester for Food52

Yes, both dried and fresh work just fine.

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28 days ago Jack Johnson

Is ther any reason this recipe won't work as an inserted into the cavity dressing? Assuming that you would crumble the cornbread of course....

Susan.streit

27 days ago carbonarasuz

Susan is a Recipe Tester for Food52

This is delicious when stuffed in a bird or roulade. You're right, just crumble the cornbread more and no need to dot with butter. Enjoy!

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about 1 month ago glutwin

Bonjour!!…Is the andouille sausage you speak of different from the andouille sausage in France?…Is it cooked or uncooked? This looks incredibly delicious.

Susan.streit

29 days ago carbonarasuz

Susan is a Recipe Tester for Food52

I used a fresh andouille sausage in this, but any sausage, fresh or smoked would be delicious in this recipe!

Stringio

about 1 month ago Ellen Daly

Many thanks!

Stringio

about 1 month ago Ellen Daly

Just came across this recipe and I can't wait to try it! Can you recommend a brand of cornmeal for the bread recipe, not only am I new to the US but I'm new to the south also. Thanks!

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about 1 month ago DARLENE

We use Aunt Jemima cornmeal (yellow) and it always turns out great! Good luck!

Susan.streit

about 1 month ago carbonarasuz

Susan is a Recipe Tester for Food52

Hi Ellen, I use Indian Head Stone Ground Yellow Cornmeal. Enjoy!

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12 months ago kristen

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

Susan.streit

12 months ago carbonarasuz

Susan is a Recipe Tester for Food52

So glad that you enjoyed!

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about 1 year ago Josie Marsh

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

Susan.streit

about 1 year ago carbonarasuz

Susan is a Recipe Tester for Food52

Glad to hear it!

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about 1 year ago AnnieHynes

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

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about 1 year ago AnnieHynes

How far in advance can you make this?

Susan.streit

about 1 year 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

about 1 year ago Cassandra Brecht

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

Susan.streit

about 1 year ago carbonarasuz

Susan is a Recipe Tester for Food52

That's a teaspoon, thank you for catching!

Stringio

about 1 year ago Lauren Ulrick

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

Susan.streit

about 1 year ago carbonarasuz

Susan is a Recipe Tester for Food52

You can definitely use regular, stale bread cubes!

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about 1 year 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

about 1 year 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

about 1 year ago QueenSashy

QueenSashy is a trusted home cook.

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

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about 1 year ago karen winter

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

Susan.streit

about 1 year 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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about 1 year ago karen winter

Hi Susan, thank you for letting me know.