Cornbread Stuffing with Andouille Sausage and Pecans

Cornbread Stuffing with Andouille Sausage and Pecans ingredients

• 12 cups day-old cornbread, crumbled
• 1 lb andouille sausage, casing removed, crumbled
• 0.5 cup unsalted butter
• 1 large yellow onion, finely chopped
• 3 stalks celery stalks, finely chopped
• 3 cloves garlic, minced
• 3 cups chicken or turkey broth
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 0.75 cup pecans, roughly chopped
• 2 large large eggs, lightly beaten
• 1 tsp kosher salt
• 0.5 tsp black pepper

How to make Cornbread Stuffing with Andouille Sausage and Pecans

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2. In a large skillet, cook 1 lb of crumbled andouille sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off most of the rendered fat, leaving about 1 tbsp in the pan, then transfer the sausage to a large mixing bowl.
3. Melt 0.5 cup unsalted butter in the same skillet over medium heat. Add 1 large chopped yellow onion and 3 chopped celery stalks; sauté for 8-10 minutes until the vegetables are softened and translucent.
4. Stir in 3 minced garlic cloves, 2 tbsp chopped fresh sage, and 1 tbsp chopped fresh thyme; cook for another 1-2 minutes until fragrant.
5. Add the sautéed vegetable mixture to the bowl with the cooked andouille sausage. Stir in 12 cups of crumbled day-old cornbread and 0.75 cup roughly chopped pecans.
6. In a separate bowl, whisk together 3 cups chicken or turkey broth, 2 lightly beaten large eggs, 1 tsp kosher salt, and 0.5 tsp black pepper.
7. Pour the broth mixture over the cornbread and sausage mixture. Gently fold all the ingredients together until thoroughly combined, ensuring the cornbread is evenly moistened without becoming mushy.
8. Transfer the stuffing mixture into the prepared 9x13-inch baking dish, spreading it out evenly. Do not pack it down too tightly, as this can make the stuffing dense.
9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes to allow the flavors to meld and the stuffing to heat through.
10. Remove the foil and continue to bake for another 25-30 minutes, or until the top is golden brown and crispy. If desired, you can broil for the last 2-3 minutes for extra crispness, watching carefully to prevent burning.
11. Let the stuffing rest for 10 minutes before serving. This brief rest helps the stuffing set and makes it easier to scoop.

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