Cajun Cornbread Stuffing



10 servings



Buttermilk cornbread
6 tbsp. butter
1 lb. Andouille or
other spicy fully cooked smoked sausage, diced
3 cups red bell pepper, chopped
3 cups green onions, chopped
1 cup shallots, chopped
1 cup celery, chopped
2 tbsp. garlic, chopped
2 tbsp. fresh thyme, chopped or
2 tsp. dried thyme
1 tsp. ground allspice
3/4 tsp. cayenne pepper
1/2 tsp. bay leaves, minced
4 lg. eggs, beaten to blend
1-1/2 cup low-salt chicken broth
2 tsp. dried rubbed sage


Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool. Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and saute until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey:
Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes. To bake all stuffing in pan: Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1-1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

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