Andouille Sausage and Corn Bread Stuffing Recipe
Great with turkey, pork, chicken, anytime of year.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Stove
- Oven
- Refrigerator
Ingredients
- 2 tablespoons butter
- 1 lb andouille sausage, cut into 1/3-inch pieces
- 1 (12 ounce) package breakfast-style bulk sausage
- 3 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped red bell peppers
- 1 cup chopped green onion
- 2 teaspoons chopped fresh thyme
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried rubbed sage
- 12 ounces dry corn bread stuffing mix
- 1 1/2 cups about canned low sodium chicken broth
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