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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!
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!