Ingredients
The following ingredients have 8 Servings
- 8-9 cups of crumbled cornbread (from a 16 ounce pouch that makes an 8x8 pan size (I use Marie Callender’s Mix), see note)
- 12 ounces andouille sausage (quartered and diced bite size (I use Aidells Cajun Style Andouille))
- 1/2 cup small dice green bell pepper
- 1/4 cup small dice green onion
- 3/4 cup toasted coarsely chopped pecans (see note)
- 1/2 teaspoon ground sage
- 1 cup reduced-sodium chicken stock/broth
Instruction
- Crumble cornbread and place in a very large bowl.
- Cook sausage over medium heat in a large skillet until it’s browned, about 5-7 minutes. Place on a paper towel lined plate and press with more paper towels to render the grease. Cool slightly, then add to the cornbread.
- Add the bell pepper, green onion, pecans, and sage to the cornbread sausage mixture. Stir to combine. Add 3/4 cup of chicken stock and stir, adding more chicken stock as needed. The mixture should be wet but not sopping.
- Pour stuffing into a dish that’s about 2.2 Qt or 1.8L (I use a corningware dish or a 10x7 rectangular pan.)
- At this point you can cover the stuffing and let it sit at room temperature up to 3 hours or chill for up to 24, until ready to bake. Let it come to room temperature before baking.
- Bake in a 350°F oven, covered with a lid or foil, for about 15 minutes. Remove lid/foil and let brown for another 5-10 minutes, or until heated through. If you’re making a turkey in the same oven, you can cook the stuffing at the same temperature. This recipe is easily adaptable in that way. Just adjust the time accordingly. Serve hot.
