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Cornbread Sausage Stuffing with Andouille Sausage
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins

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!

Course: Sides
Cuisine: American
Keyword: cornbread dressing, cornbread sausage dressing, cornbread sausage stuffing, cornbread stuffing, stuffing, thanksgiving dressing, thanksgiving stuffing
Servings: 12 servings
Calories: 382 kcal
Author: Alyssa Brantley
white baking dish with cornbread sausage stuffing topped with sprig of parsley
  • 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
  1. 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.

    baking sheet with crumbled cornbread about to get toasted for cornbread sausage stuffing
  1. 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.

  1. 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.

  2. 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.

    large frying pan with ingredients to make cornbread sausage stuffing
  3. Remove from heat, mix in chopped parsley and then add sausage mixture to crumbled, toasted cornbread.

    large mixing bowl with ingredients to make cornbread sausage stuffing getting mixed by a wooden spoon
  4. 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.

    large glass mixing bowl. adding beaten eggs to cornbread sausage stuffing mixture
  5. 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!

    transferring cornbread sausae stuffing to a greased baking sheet
Nutrition Facts
Cornbread Sausage Stuffing with Andouille Sausage
Amount Per Serving
Calories 382 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 104mg35%
Sodium 1165mg51%
Potassium 334mg10%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 8g9%
Protein 11g22%
Vitamin A 695IU14%
Vitamin C 20.1mg24%
Calcium 83mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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