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Cornbread Stuffing with Andouille, Fennel, and peppers

Cornbread Stuffing with Andouille, Fennel, and peppers

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This cornbread stuffing with andouille, fennel and peppers is a vibrant, high-protein take on a classic side dish. The sweetness of the crumbly cornbread base perfectly balances the smoky heat of the andouille sausage and the aniseed notes of fresh fennel. Unlike traditional bread stuffings, this version offers a unique texture and a more robust flavour profile that works beautifully alongside roast poultry or pork. It is a wonderful way to elevate your weekend roast or festive spread.

Preparing this dish is straightforward, as the cornbread can be toasted a day in advance to save time. Using sweet red peppers and onions adds a colourful, savoury depth that makes the dish as visually appealing as it is nourishing. For the best results, ensure the top is baked until satisfyingly crisp while the centre remains moist. Serve this alongside seasonal greens for a complete, comforting meal that will satisfy even the hungriest guests.

Ingredients for Cornbread Stuffing with Andouille, Fennel, and peppers

675g purchased cornbread, cut into 1-inch cubes
80ml butter, divided
350g fully cooked andouille sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-wide pieces
1 medium fennel bulb, trimmed, cutinto 1/2-inch cubes
1 medium onion, cut into 1/2-inch pieces
1 medelstor röd paprika, skuren i 1,25 cm stora bitar
2 tablespoons chopped fresh thyme
1/4 teaspoons coarse kosher salt plus additional for sprinkling
1/8 teaspoons freshly ground black pepper plus additional for sprinkling
475 ml låg-salt kycklingbuljong
1 stort ägg

How to make Cornbread Stuffing with Andouille, Fennel, and peppers

Position rack in centre of oven; preheat to 177°C. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.

Melt remaining 45ml butter in same skillet over medium-high heat. Add fennel, onion, and pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.

Preheat oven to 177°C. Add cornbread, thyme, 1/4 teaspoons salt, and 1/8 teaspoons pepper to vegetable-sausage mixture; mix gently. Whisk 475ml broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.

Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.

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