This naturally gluten free Cornbread Sausage Stuffing with Andouille Sausage will make everyone at Thanksgiving swoon. It packs a punch but isn’t so spicy that kids can’t enjoy it and can be made in advance!
Are you ready for Thanksgiving yet?
Honestly, I’m not.
I mean sort of but only in the I know what cocktail we are having and that no matter what – we are having this fantabulous Cornbread Sausage Stuffing with Andouille Sausage.
Other than that, couldn’t tell you anything.
It will all work itself out but in the meantime, let’s talk stuffing.
First of all – this is my FAVORITE part of Thanksgiving. I live for stuffing.
Give me all of the carbs on Thanksgiving and let’s start with the biggest helping of stuffing my plate allows.
My Mom is a stuffing master and she usually makes Oyster Stuffing or Mushroom and Sausage Stuffing but this year, I decided I wanted to tackle the stuffing challenge. In more ways than one!
You all know that I am a Brand Ambassador for Pacific Foods and this year, I’ve been working with them specifically to develop recipes for their Broth line.
Well, Pacific asked me to participate in a Stuffing Showdown. Since I love a good challenge and um, we are talking STUFFING – I obviously said yes like 4297 times.
And, because I am sort of competitive and this stuffing will rock your Thanksgiving world – head over (FYI: CONTEST OVER) to Pacific’s Instagram and Facebook to vote for your favorite stuffing (this one, obviously!) and enter to win some goodies from them. You guys – seriously, no pressure — vote for whichever stuffing you think sounds best. Cough. Cough. Mine.
OK, so let’s talk stuffing details. You can make the entire recipe in advance or just parts in advance.
I have options for you. Because Thanksgiving doesn’t need to be any more difficult.
SOME MAKE-AHEAD OPTIONS
- Make the cornbread in advance. Crumble and toast it and then freeze. Defrost the day before Thanksgiving.
- Make the cornbread up to 3 days before Thanksgiving. Toast, cool completely and place in a storage bag until ready to use.
- Make the Stuffing recipe in full. Cool, cover and freeze. Defrost the day before Thanksgiving, pour a couple of additional tablespoons of melted butter over the top and reheat in a 325F oven until warmed through with crispy edges.
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This naturally gluten free Cornbread Sausage Stuffing with Andouille Sausage will make everyone at Thanksgiving swoon. It packs a punch but isn't so spicy that kids can't enjoy it and can be made in advance!
- 1 pound cooked gluten free cornbread crumbled and toasted
- 2 Tablespoons extra virgin olive oil
- 1 pound Andouille sausage crumbled or cut into 1/4" pieces
- 3 cups chopped yellow onion
- 1.5 cups chopped celery
- 1 large green bell pepper stem and seeds removed and diced
- 1/2 cup frozen corn kernels
- 1/2 cup chopped parsley leaves
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 2 large eggs beaten till foamy
- 1.5 cups Pacific Foods Organic Turkey Bone Stock
- 4 ounces butter divided
Preheat oven to 400F.
Crumble cornbread onto a baking sheet. Bake for 20 to 25 minutes, turning at least once until edges are browned. Remove and allow to cool completely and transfer to a large mixing bowl when ready to make stuffing.
NOTE: This step can be done a few days in advance or further in advance and frozen.
Crumble sausage (if uncooked and out of casings). If you got smoked Andouille, chop into 1/4" pieces.
Finely chop yellow onion, celery and parsley.
Dice green bell pepper.
Beat eggs until foamy and melt butter.
Preheat oven to 350F.
Lightly grease a shallow baking dish (if the baking dish is too deep, you won't get those good crispy edges) and set aside.
Heat a large frying pan over medium high heat. Once hot, add olive oil and then sausage. Saute for 5 to 7 minutes, stirring frequently.
Add chopped onion, celery, bell pepper and frozen corn along with salt, pepper and cayenne pepper. Continue cooking 8 to 10 minutes, stirring frequently, until vegetables soften.
Remove from heat, mix in chopped parsley and then add sausage mixture to crumbled, toasted cornbread.
Stir to combine ingredients and add broth.
Toss until well mixed and add beaten eggs and half of the melted butter. Mix again until eggs and butter are well distributed.
Transfer to greased baking dish, top with remaining melted butter and bake, uncovered, for 35 to 45 minutes, until cooked through and edges are nice and browned.
Serve and Enjoy!
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2016 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.