Like I mentioned before, I try to make a new stuffing every year. For some reason this year I couldn’t decide which stuffing I wanted to make, so I made two. Because I’m crazy and delusional to how much time there is in a day. Thankfully, freezing stuffing works and I was able to prep my two stuffings in advance.
Like I also mentioned before, I don’t really like stuffing, so again, I had the hubby do the taste test. I had to stop him from eating it so there would be enough for the big day! That seems like a good sign to me!
This may not be a traditional stuffing for Thanksgiving, but if it’s delicious, who cares, right?
8 cups of cornbread. Use whatever recipe you want or buy it from the store. I made two 7×11″ pans and it was plenty
1 stick of butter
1 cup chopped celery
1 cup chopped onion
1/2 chopped red bell pepper
1/2 chopped green bell pepper
2 cloves garlic, minced
1 tablespoon fresh thyme, off the stem
1/2 teaspoon cayenne pepper
3/4 cup portabello mushrooms, coarsely chopped
3 cups low-sodium chicken broth
salt and pepper to taste
1 package Andouille sausage (12oz)
In a skillet, melt 1/2 stick of butter. Add the celery, onion, red & green bell pepper, mushrooms, garlic, thyme, cayenne, salt and pepper to taste. Saute until veggies are soft. Add the 3 cups chicken broth and bring to a simmer. Turn off the heat.
In a large bowl, add your onion/pepper mix, sausage, and 1 beaten egg. After your cornbread is baked, cut it up into chunks and put it back in the oven to dry out. Put those cubes into the mix and stir it all together.
After it’s all mixed up as much as you can, pour it into your baking dish. You can keep stirring it around here too, if you need. Cut up the other 1/2 of your butter into pieces and place sporadically over the top of the stuffing. Bake at 375 for about 30 minutes covered, then another 15 uncovered.
TIP: I always make the stuffing at least the day before Thanksgiving. If you do that, you can just put in the fridge before baking it and then bake it the next day. You can also make it a bit further ahead of time and freeze it. If you do this, put in one of the disposable pans because when it freezes it will expand a bit from the liquid and you don’t want your baking dish to break. The day before Thanksgiving, move it to the fridge to thaw. Thanksgiving day, you can transfer it to your baking dish (or leave it in the disposable, if you want), top it with the butter and bake as per the instructions.