Corn Bread and Andouille Stuffing Ingredients 1 stick unsalted butter, plus more for the baking dish 1 pound andouille sausage, diced 1 onion, finely chopped 5 stalks celery, finely chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 3 to 3 1/2 cups low-sodium chicken or turkey broth 2 large eggs 1/2 cup chopped fresh parsley Cornbread 2 tablespoons fat from the turkey drippings (or butter) Directions Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate. Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat. Whisk the eggs and parsley in a large bowl. Add cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter). Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.
Cornbread stuffing with andouille sausage
Chef Ross Purple shows us how to make it