Cornbread and Andouille Sausage Stuffing
I just make this stuffing for our early Thanksgiving dinner last week. I followed the recipe exactly how it is written and the stuffing turned our perfectly perfect. Stuffing the bird gives you a very moist finished product. Baking it separately gives you a less moist “dressing”.
Cornbread and Andouille Sausage Stuffing
Makes Enough Stuffing for a 25 lb. Turkey with Extra to Bake as a Side-Dish
You can make the cornbread several days in advance. Wrap it in plastic wrap and store in the refrigerator for up to a week or in the freezer for a month.
If you don’t want to use spicy Andouille, you can use whatever sausage is to your liking. A mild polish sausage is great in the recipe as well. You can get a good quality Andouille locally at your grocer. I used Adele’s Smoked Andouille Sausage.
Don’t bother to dice the veggies by hand. Do it in the food processor. Just be sure you don’t puree them. DO cut the chestnuts by hand. If you put them in the processor they turn to mush.
If you don’t want to go through the whole roasting and peeling of the chestnuts (I don’t) you can purchase cooked and peeled chestnuts in the jar or foil packet. I found them at my grocery store and Williams-Sonoma has them for sure.
Cornbread and Andouille Sausage Stuffing
1 Loaf Golden Cornbread
1 Pound Loaf Pepperidge Farm White Bread, Crust Removed
1 Lb. Smoked Andouille Sausage
12 Ounces Unsalted Butter
1 Lb. Celery, Finely Diced
1 Lb. Carrots, Finely Diced
2 Medium Onions, Finely Diced
3 Cups Cooked and Peeled Chestnuts, Medium Dice
6 Large Eggs, Lightly Beaten
1 Tablespoon Rubbed Sage
3 Teaspoons Coarse Seat Salt
1½ Teaspoons Freshly Ground Black Pepper
2 Cups Chicken Stock
Cube the Cornbread and White Bread into 1” pieces and let dry over night in a cooled oven with the door closed.
In a large sauté pan melt the butter over medium heat and add the celery, carrot and onion and cook until the vegetables are soft, not browned, about 15 minutes (this is called “sweating the vegetables”). Cool slightly. Add all ingredients, except the chicken stock, and gently mix so as not to make bread mushy. Add the stock gradually and continue to mix gently.
Cool completely before stuffing bird.
Hints and Tips: Never stuff a cold bird with warm stuffing. This is how bacteria can form. It’s best to make the stuffing the day before and refrigerate it over-night. Bring the turkey and stuffing out of the refrigerator no more than an hour before stuffing and roasting.
To Bake as Dressing: Butter a casserole dish and bake at 350º covered for 45 minutes. Remove the cover and bake until top is crisp, about 15 minutes.
Don’t forget to brine your turkey. You will be amazed at the results. I used a brine I purchased at the grocery store. The brown bits you see on the turkey are from the rub that came along with the brine.
Happy Thanksgiving. We have so much to be thankful for.
Any questions can be answered by emailing me at
camille@camillecooksforyou.com OR camillecooksforyou@earthlink.net