Andouille Sausage and Cornbread Stuffing

November 20, 2012

Test Kitchen-Approved

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! cratecooking

Serves: 6 to 8

Ingredients

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

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
In This Recipe

Directions

Stuffing

  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. 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.

More Great Recipes:
Cornbread|Stuffing/Dressing|American|Cornmeal|Grains|Maple Syrup|Sage|Sausage|Celery|Make Ahead|Cast Iron|Thanksgiving

Reviews (35) Questions (1)

35 Reviews

Molly November 29, 2018
Made this for the second year in a row for Thanksgiving. It's so good! A great combo of flavors - I love the pops of tart cranberries and sweet apples.
 
Author Comment
cratecooking December 3, 2018
Thank you! It's an honor to hear the recipe has been part of your Thanksgiving tradition :)
 
Mae November 29, 2017
I've made this stuffing a few times now. I love how many different things there are in it, instead of the plain and boring stuffings that I see too much of. The most recent time that I made it I used Field Roast Apple Sage sausages (vegan). The time before that I used small roasted parsnip cubes in place of the sausage. Both ways were fantastic!
 
Author Comment
cratecooking December 12, 2017
Thank you for your kind words! So glad to hear you continue to enjoy it!
 
Burchie December 29, 2014
We made this for Christmas dinner and it was a huge hit! Ended up doubled the recipe for a larger group. We actually roasted a portion of the spices in the skillet before adding the butter, apples, onions, celery etc. just to add a little complexity to the flavor. Fabulous!
 
Author Comment
cratecooking January 8, 2015
So glad that you enjoyed it! Happy New Year!
 
lich November 28, 2014
Absolutely delish! I added sage sausage since thats what I had on hand. Definitely making this next Thanksgiving.
 
Author Comment
cratecooking December 1, 2014
Glad to hear! Happy Holidays.
 
sharoi November 27, 2014
can i use dried cranberries?
 
Author Comment
cratecooking December 1, 2014
Yes, both dried and fresh work just fine.
 
Jack J. November 21, 2014
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....<br />
 
Author Comment
cratecooking November 22, 2014
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!
 
glutwin November 16, 2014
Bonjour!!…Is the andouille sausage you speak of different from the andouille sausage in France?…Is it cooked or uncooked? This looks incredibly delicious.
 
Author Comment
cratecooking November 20, 2014
I used a fresh andouille sausage in this, but any sausage, fresh or smoked would be delicious in this recipe!
 
Ellen D. November 13, 2014
Many thanks!
 
Ellen D. November 13, 2014
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!
 
DARLENE November 13, 2014
We use Aunt Jemima cornmeal (yellow) and it always turns out great! Good luck!
 
Author Comment
cratecooking November 13, 2014
Hi Ellen, I use Indian Head Stone Ground Yellow Cornmeal. Enjoy!
 
kristen December 23, 2013
I made this for Thanksgiving and it was absolutely delicious! Everyone loved it. Thanks!
 
Author Comment
cratecooking December 23, 2013
So glad that you enjoyed!
 
Josie M. November 28, 2013
I didn't have sausage so I left it out. It was delicious!
 
Author Comment
cratecooking December 2, 2013
Glad to hear it!
 
AnnieHynes November 27, 2013
Thank you! I can't wait to make! It looks like I'll be starting tonight!
 
AnnieHynes November 27, 2013
How far in advance can you make this?
 
Author Comment
cratecooking November 27, 2013
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!
 
Cassandra B. November 26, 2013
In the cornbread recipe, does the 1/2 kosher salt refer to a teaspoon or a tablespoon?
 
Author Comment
cratecooking November 26, 2013
That's a teaspoon, thank you for catching!
 
Lauren U. November 25, 2013
Is there a way to sub the cornbread for regular bread cubes? Will it mess up the consistency?
 
Author Comment
cratecooking November 25, 2013
You can definitely use regular, stale bread cubes!
 
Mike S. November 25, 2013
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?
 
Author Comment
cratecooking November 25, 2013
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
 
QueenSashy November 21, 2013
Who needs a turkey with a stuffing like this. Congrats on the wildcard!
 
karen W. November 20, 2013
I've never used an egg in my stuffing. Is the egg used as a binder?
 
Author Comment
cratecooking November 25, 2013
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.
 
karen W. November 25, 2013
Hi Susan, thank you for letting me know.