Andouille Sausage and Cornbread Stuffing with Bell Peppers
A hearty Southern-style stuffing featuring spicy andouille sausage, breakfast sausage, and aromatic vegetables mixed with cornbread stuffing. The combination of sweet onions, celery, and red bell peppers creates a classic Creole mirepoix base, while fresh thyme and sage add herbaceous notes. Perfect for Thanksgiving, Christmas, or any comfort food gathering where you want something more substantial than traditional bread stuffing. The dual sausage blend provides rich, smoky flavors that complement the cornbread's subtle sweetness.
Ingredients
- 1 12-ounce package andouille sausages, cut in half horizontally and then cut into half-moon shapes
- 1 12-ounce package breakfast-style bulk sausage
- 1 tablespoon butter
- 1 large sweet onion, diced
- 3 celery stalks, diced
- 1 red bell pepper, diced
- 1 cup green onions, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried rubbed sage
- salt
- pepper
- 1 12-ounce bag dry corn bread stuffing mix
- 1 ½ cups chicken broth
- 2 tablespoons butter, cut into pieces
Instructions
- 1
Cook both sausages in large nonstick skillet over medium-high heat until browned and cooked through, breaking up bulk sausage with wooden spoon
- 2
Remove sausage to plate using slotted spoon
- 3
Add butter to pan with sausage grease, then add onions, celery, and red peppers
- 4
Cook vegetables until softened
- 5
Stir in green onions, hot sauce, thyme, and sage
- 6
Season with salt and pepper
- 7
Add cooked sausage back to skillet and stir to combine
- 8
Transfer sausage mixture to large bowl and stir in stuffing mix
- 9
Season with salt and pepper
- 10
Preheat oven to 350 degrees and butter baking dish
- 11
Add enough broth to moisten stuffing mix well
- 12
Transfer to baking dish and scatter butter pieces across top
- 13
Cover with foil, buttering the side that faces down
- 14
Bake covered for 30 minutes
- 15
Uncover and bake 30 more minutes
Tips
Butter the foil on the side facing the stuffing to prevent sticking during the covered baking period.
Use a slotted spoon when removing the cooked sausage to leave the flavorful rendered fat in the pan for cooking the vegetables.
Add broth gradually until the stuffing is well moistened but not soggy - the amount may vary depending on the dryness of your stuffing mix.
Good to Know
Refrigerate covered for up to 3 days or freeze for up to 3 months.
Can be assembled up to 1 day ahead and refrigerated before final baking.
Serve hot alongside roasted meats or as part of holiday meal spread.
Common Mistakes
Add broth gradually to avoid soggy stuffing that won't crisp on top.
Butter the foil facing the stuffing to prevent sticking when removing cover.
Substitutions
for lighter option
different flavor profile
FAQ
Can I make this stuffing vegetarian?
Yes, omit both sausages and use vegetable broth instead of chicken broth. Add extra herbs and perhaps mushrooms for umami depth.
What if I don't have andouille sausage?
Substitute with kielbasa, chorizo, or any spicy smoked sausage. The key is having both spicy and mild sausage flavors.
How long will this keep in the refrigerator?
Properly stored in the refrigerator, this stuffing will keep for up to 3 days. Reheat in oven until warmed through.