HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Thanksgiving Cajun Cornbread Stuffing Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cornbread: 2 cups yellow cornmeal 1 cup all purpose flour, sifted 6 tbsp. sugar 1 tbsp. baking powder 3/4 tsp. salt 1/2 tsp. baking soda 1/2 cup cold butter, diced 1 1/2 cups buttermilk 3 large eggs Stuffing: 1 recipe cornbread from above 6 tbsp. butter 1 pound cooked spicy smoked sausage 3 cups chopped red bell pepper 3 cups chopped green onions 1 cup peeled, chopped shallots 1 cup chopped celery 2 tbsp. peeled, chopped fresh garlic 2 tsp. dried thyme 2 tsp. rubbed sage 1 tsp. ground allspice 3/4 tsp. cayenne pepper 1/2 tsp. minced bay leaf 4 large eggs, beaten to blend 1 to 1 1/2 cups chicken broth Directions For the Cornbread: Preheat the oven to 400 degrees. Butter the bottom of a 9 inch square or round baking pan. Combine the cornmeal, flour, sugar, baking powder, salt and baking soda in a food processor and pulse to blend. Add the butter and pulse until coarse crumbs form. Beat together the buttermilk and eggs in a large bowl. Beat in the cornmeal mixture until well mixed. Spread the batter in the prepared pan and bake about 30 minutes until the cornbread is light golden brown and a toothpick comes out clean. Transfer the pan to a rack and cool the cornbread completely. For the Stuffing: Preheat the oven to 350 degrees. Crumble the cornbread onto a sheet pan and bake about 20 minutes, stirring occasionally, until slightly dried and toasted. Transfer the cornbread to a large bowl and cool completely. Meanwhile, melt the butter in a Dutch oven over medium high heat. Add the sausage, bell pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and cook about 15 minutes until the vegetables are tender, stirring occasionally. Stir the vegetable mixture into the cornbread. Add enough broth to the stuffing to moisten. Spoon the stuffing into the turkey cavity and roast or bake 30 minutes in a covered casserole dish. Uncover the dish and bake an additional 15 minutes until the stuffing is browned. Makes about 12 to 14 cups stuffing. Related Recipes •   Thanksgiving Stuffing Muffins •   Thanksgiving Sausage Cranberry Stuffing •   Sausage Cornbread Stuffing •   Thanksgiving Stuffing Stuffed Mushrooms •   Holiday Roast Turkey with Apple Cornbread Stuffing •   Southern Style Turkey Breast and Pecan Stuffing •   Cajun Sole (Stuffed) •   Thanksgiving Ham and Cheddar Stuffing •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Thanksgiving Turkey Roll •   Thanksgiving Sausage and Apple Stuffing •   Southern Style Roast Turkey •   Thanksgiving Italian Style Stuffing •   Thanksgiving Oyster Dressing •   Thanksgiving Wild Rice and Sausage Stuffing •   Molasses Glazed Thanksgiving Turkey with Sausage Stuffing •   Thanksgiving Roast Turkey with Apple Sausage Stuffing •   Quick Chicken Burgers •   Ham and Vegetable Cornbread Supreme •   Chicken Fried Steak Sandwich with Cajun Mayonnaise View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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