Cajun Cornbread Dressing
Rated 5.0 stars by 1 users
Servings
12
Prep Time
50 minutes
Cook Time
45 minutes
Calories
520
Cornbread, French bread, savory Cajun sausage, and a rich custard made with Dukes Mayo all come together for the ultimate baked stuffing. Creamy, flavorful, and perfectly golden on top – this is the side dish everyone will be going back for.
Author:Jess Bentley
Ingredients
15 oz. Cornbread, cubed and toasted
8 oz. Baguette, cubed and toasted
2 tbsp. Butter
13.5 oz. Andouille Sausage, sliced into small chunks
1 Yellow Onion, chopped
1 Small Bell Pepper, chopped
1 Small Bell Pepper, chopped
4 Cloves Garlic, minced
1 cup Beef Stock
1 cup Heavy Cream
-
½ cup Duke’s Mayonnaise
3 Eggs
2 tsp. Cayenne Pepper
1 tbsp. Smoked Paprika
1 tsp. Dried Oregano
1 tsp. Dried Thyme
8 oz. Pepper Jack Cheese, shredded
Fresh Parsley, optional for garnish
Directions
Cube both breads into one-inch chunks and place on a baking sheet. Bake at 300F for 25 minutes to dry them out. Set aside.
Heat a large skillet over medium heat and add the butter and andouille sausage. Cook for 5 - 8 minutes, or until the edges of the sausages have browned.
Remove the sausage, leaving the grease in the skillet. Add the onion, bell pepper, celery, and garlic. Sauté until softened.
Mix together the dried bread, sausage, and vegetables in a large bowl. Set aside.
Whisk together the beef stock, heavy cream, mayonnaise, eggs, cayenne, paprika, oregano, and thyme. Then pour over the stuffing mixture. Gently mix, then allow the stuffing to sit for at least 15 minutes so the bread can soak up the custard.
Preheat oven to 350F. Transfer the stuffing to a large, greased baking dish and sprinkle the top with cheese. Cover and bake for 20 minutes. Remove foil and continue to bake for an additional 25 minutes, or until cheese has browned.
