Andouille Sausage and Cornbread Stuffing

GrillingNetwork's picture

Nov. 13, 2013

Here is a variation to the traditional Holiday stuffing. In this video I am using sweet cornbread and a slightly spicy Andouille Sausage. This is something your family will definitely love and enjoy.


Butter 4 Tablespoon
Garlic cloves 5 , mince
Chopped white onion 1 Cup (16 tbs)
Chopped celery 1 Cup (16 tbs)
Andouille sausage 1 Pound , 1/8 inch thick slices (usually 4
Sweet cornbread 10 Cup (160 tbs) , dried
Chicken stock 2 Cup (32 tbs)
Fresh eggs 2



1. Preheat oven to 350 degree F.

2. Dry sweet cornbread, crumble and place on a cookie sheet. Pop in oven for 5-10 minutes.


3. Place a skillet on flame and melt butter in it. Add garlic and cook until lightly browned.

4. Add onion and allow it to sweat. Stir in celery and sausage pieces. Cook for about 5 minutes.

5. Put 1 cup of crumbled cornbread into the skillet and mix well.

6. Into a 9 1/2 x13-inch or 3 quart cooking dish, lay the remaining cornbread. Spread the sausage mixture on top. Set aside.

7. In a bowl, combine chicken stock and egg. Whisk well and pour over the sausage and cornbread in the dish.

8. Pop the dish in a 375 degree F oven and bake for 30 minutes or until top turns golden brown.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1195Calories from Fat 431

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 2748 mg114.5%

Total Carbohydrates 153 g51%

Dietary Fiber 7 g28%

Sugars 14 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet