Cast Iron

Andouille Sausage and Cornbread Stuffing

November 20, 2012
9 Ratings
Photo by James Ransom
  • Serves 6 to 8
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

What You'll Need
  • 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
  1. Stuffing
  2. 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.
  3. 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.
  4. 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.
  1. Cast-Iron Skillet Cornbread
  2. 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.
  3. Combine the cornmeal, baking soda and salt in a small bowl. Whisk together the eggs, yogurt and maple syrup in a large bowl.
  4. 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.
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47 Reviews

Bethany November 25, 2022
Made this for Thanksgiving. I really liked it though I might reduce the ACV by 1/3. It was slight too tangy for most, though I love vinegars. I also might double the sage as it was so subtle. But I'm keeping it and will make again very soon!
cratecooking November 25, 2022
Hi there! When you say ACV do you mean apple cider vinegar? The recipe calls for apple cider so it gives it more of a sweet flavor than tangy. Using vinegar, instead, is definitely an interesting idea for a different flavor! I might have to try that! Honored to be part of your Thanksgiving. And yes to the sage - the more the merrier!
Megan September 25, 2022
Made this tonight as a test run for Thanksgiving to go with a smoked turkey. This was so, so good! I can only find smoked/cooked andouille. We found the andouille a bit overpowering and might sub out part of it with a fresh pork sausage. We'll see. Its definitely making an appearance at Thanksgiving one way or another! Also, I had to sub dried cranberries and they worked great. Didn't put a full cup, just a few handfuls. Thanks for this great recipe!
cratecooking October 1, 2022
Test run for Thanksgiving - I LOVE that idea. I might have to do this soon! Thank you for including me in your menu!
Annie P. November 29, 2020
I've made this for about 4 Thanksgivings now and it's my favorite stuffing recipe. It makes up a great big pan, and I'm always sad when the leftovers are gone.
cratecooking December 11, 2020
I'm so honored to be part of you Thanksgiving tradition! See you next year :)
Annie P. November 25, 2021
Still making it! It's the best!
cratecooking November 30, 2021
That's wonderful to hear! Glad you had another year with it!!!
kduffy102 December 23, 2019
My cornbread didn't rise much, should it have? I'm worried I won't have enough bread for the ingredients being added and for the # of servings. I'm afraid my baking soda may be flat.
cratecooking December 23, 2019
No, because there isn’t any flour it does not rise much at all. Not to worry!
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.
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!
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!
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.
cratecooking December 1, 2014
Glad to hear! Happy Holidays.
sharoi November 27, 2014
can i use dried cranberries?
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....
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.
cratecooking November 20, 2014
I used a fresh andouille sausage in this, but any sausage, fresh or smoked would be delicious in this recipe!
cosmiccook November 24, 2019
I think the French andouille isn't cooked. The Andouille we get in New Orleans/La. is smoked so cooked. If I recall, the andouille we saw in Lyon was uncooked.
cratecooking November 24, 2019
Yes that sounds correct! I’ve seen both variations in NYC, too.
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!
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!
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!
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?
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?
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?
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?
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