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Corn Bread & Andouille Stuffing

From Our Kitchen


2 lbs corn bread, cut into cubes & toasted
8 oz. andouille sausage, diced
1 yellow onion, diced
2 carrots, diced
1 Bunch kale, chopped
1½ qts. approx turkey stock, hot
1 Tbsp. garlic, minced
1 Tbsp. thyme, chopped
2 Tbsp. butter
salt & pepper


Place cornbread in a large bowl. Melt butter in a large sauté pan over medium-high heat.

Add sausage and brown, about 4-5 minutes. Remove sausage and set aside. Add carrots and onions to pan and cook until golden brown, about 7-9 minutes. Add garlic and cook for 1 minute. Add kale and 1 cup stock and simmer until kale is wilted and carrots are tender, about 10-12 minutes. Turn heat off. Add cornbread and mix. Add enough stock (you might not need all of it) to moisten cornbread. Fold together and adjust seasoning with salt and pepper. Serve right away or bake later.

Serves 4-5