Andouille Sausage & Cornbread Dressing

Cornbread – There’s a lot of options here, so read the next section for more information. Keeping things simple, I use two boxes of Jiffy corn muffin mix and bake it in a 13x9 pan. You’ll need 2 eggs and ⅔ cup milk and follow the box directions. I don’t include those in my ingredients though, so that it’s not confusing.

Sausage – While andouille sausage used to be a bit difficult to find outside the Louisiana and Gulf region, it is widely available these days in every grocery store. Look for it in the section with other smoked sausages. If for some reason you cannot find it, substitute with another smoked pork sausage like Polish kielbasa.

Fats – While the sausage can be cooked in a dry skillet, I add a bit of oil to help get a quicker and even sear. Then I use some butter to sauté the vegetables and a little more when baking the stuffing.

Vegetables – Use the Cajun “holy trinity” here, which includes onion, celery, and green bell pepper. In addition, I add garlic and some optional green onions.

Seasoning & Herbs – I use a homemade seasoning blend here that’s similar to what I use on my Cajun roasted turkey, but feel free to use a Cajun or Creole seasoning that you like if you keep one on hand. I also like to add fresh sage, thyme, and parsley. You can use dried sage and thyme if you wish, but I suggest at least using fresh parsley.

Stock – Chicken stock or broth works here for the needed liquid component. If you have some homemade turkey stock, that works even better. I recommend a low-sodium, or no salt added chicken stock to help control the saltiness.

Eggs – Use two large eggs at room temperature for the dressing. These add moisture, but also help with binding the ingredients and providing a soufflé texture.

🔪 How to Make Sausage and Cornbread Dressing

Unless you’re using premade cornbread cubes, I recommend starting this a day or two ahead of making the andouille sausage and cornbread dressing.

Start by making cornbread for the dressing. Follow your recipe or the instructions on the boxed mix. If you are doing the Jiffy mix, you will dump two boxes into a mixing bowl, add two eggs and ⅔ cup of milk. Whisk together and pour into a 13x9 baking pan. Bake at 400°F / 200°C for 18-22 minutes and allow to cool completely when finished baking.

Once cooled completely, cut the cornbread into roughly ½” cubes. It will likely crumble as you make these, and that’s fine, just save the crumbles along with the cubes. From here you can leave them partially covered and sit out overnight. I prefer to toast them instead, which will dry the bread out and help it hold its shape.

Lower the oven temperature to 350°F / 180°C. Spread the cornbread cubes and crumbles over a baking sheet and bake until toasted, about 14-18 minutes. Halfway through, shake and toss the cubes for more even toasting. Once toasted, set aside to cool.

Cut the andouille sausage into coins, then stack a few at a time and cut twice more into quarters. Dice the onion, celery, and green pepper, chop the green onions (green parts only) if using, and mince the garlic. Finely chop the fresh sage, thyme, and parsley, but leave the parsley separate.

If the oven is off or you’re doing this the next day, preheat the oven again to 350°F / 180°C. Butter a 13x9 baking dish or spray with cooking spray and set aside.

In a large skillet, braising pan, or Dutch-oven, heat a bit of oil over medium heat. Add the sausage and cook, stirring occasionally, until nicely seared and browned, at least 5-8 minutes. Once browned, remove the sausage and set aside, leaving any drippings behind.

In the same pan, add 4 tablespoons of the butter and melt. Add the onion, celery, green pepper, and a pinch of salt and black pepper. Cook, stirring occasionally, until the onion begins to turn translucent but not browned, about 7-10 minutes.

Now add the garlic, green onion, seasoning, and fresh sage and thyme. Continue cooking, stirring frequently, for another 1-2 minutes.

Finally, add half of the chicken stock and bring to a low simmer. Taste and adjust seasoning before combining with the egg mixture. Add the eggs and chopped parsley to the rest of the chicken stock and whisk. Remove the mixture from the heat and slowly whisk in the stock and egg mixture. If the veggie and stock mixture is too hot, let it cool for a few minutes before whisking in the egg mixture.

Place the cornbread cubes and andouille sausage into a large mixing bowl or directly into the baking dish. Pour the rest of the mixture over top and gently mix and fold everything together. Slice the remaining butter and place over the dressing. Cover with foil and bake for 35-40 minutes. Remove the foil and continue baking, uncovered, for another 15-20 minutes to reduce the liquid and brown the top.

The total cooking time is usually around 50-60 minutes, depending on your preference. If you like wetter dressing, cook covered for longer. If you like a slightly drier and well browned dressing, increase the time spent uncovered. Whichever way you prefer it, it should be cooked to about 160-165°F before removing from the oven and resting.

Once cooked to your preference, remove from the oven, and let rest at least 10 minutes before serving.

Bread Options – Cornbread dressing is great, but sometimes the flavor is too strong or the cubes too crumbly. A good alternative is to make a half and half mixture of cornbread cubes with other options like white bread, potato bread, or bakery bread loaves. Jalapeno cornbread also gives a great flavor and a bit of a spicier kick.

Sausage – While andouille is traditional and preferred for a Cajun dressing, you can use other sausages as well. Andouille can be swapped with chorizo, kielbasa, German sausages, or Italian sausage. Another popular option is to use half andouille and half breakfast sausage.

Mix-Ins – The trinity is onion, celery, and green bell pepper, but you can swap or add in other fruits and vegetables here. Red or other bell peppers for color, or options like fennel, apple, or pear for flavor. Other popular additions include pecans or walnuts for texture.

Dutch-Oven – If you have a large, deep-dish skillet, you can probably use that, but space gets tight when you start adding everything into it. A Dutch-oven or an enameled braising dish makes this recipe a bit easier to handle without the cooking vessel feeling cramped.

Baking Dish – I find those oval 2-quart casserole dishes to be a bit on the small side for stuffing recipes. I love my Staub 13x9 enameled baking dish for recipes like this because it’s deep and holds more than other 13x9 pans.

❄️ Storing and Making Cornbread Dressing Ahead of Time

Once cooked and cooled completely, this andouille sausage and cornbread dressing can be covered or placed in an airtight container and refrigerated for up to 4 days. If you need to store it longer, you can freeze it for 3-4 months, but I recommend using it within 1-2 months for the best flavor.

To reheat the stuffing, you can microwave a small portion or bake it in the oven. If you’re reheating more than a small portion, bake, covered, at 350°F for about 30 minutes until warmed throughout. When heating from frozen, allow it to thaw overnight in the refrigerator first.

If you want to make this ahead of time for the holidays when oven space can be at a premium, you have a few options.

1-2 Days Ahead – Make the entire dish and allow it to cool to room temperature. Cover the baking dish completely and store in the refrigerator. On the day you’re ready to serve it, remove it from the fridge and let it sit at room temperature for 30 minutes to an hour. Bake, covered, in a 350°F oven for about 30 minutes. Uncover and bake another 5 minutes and let it rest for a few minutes before serving.

3-4 Days Ahead – I would recommend this method only if you plan on having no leftovers. You make the components ahead of time and store them separately, then combine and bake on the day you’re serving. The bread can be dried and stored at room temperature for 1-2 days. The sausage can be cooked and stored in the fridge for 3-4 days. The vegetable mixture can also be cooked and stored in the fridge for 3-4 days. When ready to cook, add the rest of the chicken stock and eggs to the mixture and combine everything. The baking time may need to be increased by 10-15 minutes.

A Week+ Ahead – If you want to knock this dish out well in advance, you can. Like the first option, bake and cool completely. Cover the dish with plastic wrap and again in aluminum foil and freeze. The day before you want to heat it up, thaw overnight in the fridge and reheat as above.