Andouille sausage and cornbread stuffing from Food52

  • sage
  • apple cider (alcohol-free)
  • Show all ingredients...

  • EYB Comments

    Can substitute honey for maple syrup, and kefir or buttermilk for drinkable yogurt.

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Notes about this recipe

  • Eat Your Books

    Can substitute honey for maple syrup, and kefir or buttermilk for drinkable yogurt.

  • chawkins on November 29, 2019

    I was worried about the andouille being too spicy but it wasn't, however, the only package of andouille I could get my hands on were only 12 oz, so I was a little short on that. I also forgot to add the honey/syrup to the cornbread but everything still tasted good. My only issue was the bread cubes, I'd rather have the corn bread break down into crumbs and mixed in with the other ingredients, but that is just a personal preference, I'll probably just crumble the bread next time rather than cutting into largish cubes.

  • dinnermints on November 30, 2018

    That we managed to get this on the table without the toasted cornbread cubes being snarfed down first was a minor miracle. Good thing - it was excellent. I cut the butter for sautéeing to three T, and didn’t dot the top with more butter. I did use the whole cup of chicken broth, and would do that again. We could only find pre-cooked andouille, and fresh would’ve been better. Guests loved it.

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