Cajun Corn Bread Stuffing

This cajun cornbread stuffing is a good alternative to the traditional sage and turkey dressing. With hints of sweetness from the cornbread and heat from the spicy andouille sausage.

If you need help pulling together your holiday menus, please read my Thanksgiving favorites menu. There is also a guide to taking the stress out of preparing that holiday menu in my How to make Thanksgiving Dinner without breaking a sweat article.

Print Pin
No ratings yet

Cajun Corn Bread Stuffing

Course Side Dish
Cuisine American
Keyword cajun, Dressing, stuffing, thanksgiving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10


  • 1 16 oz loaf Sweet Corn Bread freshly baked
  • 6 tablespoons butter 3/4 stick
  • 1 pound andouille or other spicy fully cooked smoked sausage diced, such as hot links
  • 3 cups chopped red bell pepper
  • 3 cups chopped green onions about 2 bunches
  • 1 cup chopped shallots about 8
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon ground allspice
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon minced bay leaves about 8 small
  • 4 large eggs beaten to blend
  • 1 1/2 cups canned low-salt chicken broth about


  • Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
  • Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in turkey: Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
  • To bake all stuffing in pan: Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.