Starting with store-bought cornbread makes this Cajun twist on a Southern classic stuffing even easier and is sure to be a hit on Thanksgiving Day.
- 1 (18 oz) loaf prepared cornbread
- Cooking spray
- 2 tbsp olive oil
- 4 stalks celery, finely chopped
- 1 bunch green onions, chopped
- 2 green bell peppers, seeded and finely chopped
- ½ (12 oz) pkg andouille sausage, diced
- 1 tbsp minced garlic
- 1 (4.5 oz) can fire roasted diced tomatoes, undrained
- 2 large eggs
- 1 ½ cups low-sodium chicken broth
- 2 tsp Cajun seasoning
- Preheat oven to 350°F. Break the cornbread into 1-inch chunks onto a large rimmed baking sheet. Bake 8–10 min., until dry and slightly toasted. Remove from oven and let cool. Coat a 3-qt baking dish with the cooking spray.
- In a 12-inch skillet, heat the oil on medium-high and add the celery, green onions, and bell peppers. Season with salt. Cook 6–8 min., until beginning to soften, stirring occasionally. Add the andouille and garlic. Cook 2 min. Stir in the tomatoes. Remove from heat and let cool slightly.
- In a large bowl, whisk the eggs, broth, and Cajun seasoning. Add toasted cornbread and vegetable mixture. Season with salt and pepper. Gently stir until well combined. Transfer mixture to baking dish. Bake 30–35 min., until hot in center and top is golden brown.
This recipe is
- Nut Free
- Oct/Nov 2020