Spicy Andouille Cornbread Stuffing

Recipe

Side Dish
Spicy Andouille Cornbread Stuffing

Primary Media

Dish of cornbread mixed with andouille sausage and vegetables

User Rating

4 out of 5 stars
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4 ratings

Recipe Data

10
Servings
20min
Prep
1hr35min
Total

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Description

Who says Thanksgiving dinner can't have a little kick to it? This stuffing celebrates the best of the south. Dry out the bread cubes and roast the poblano chiles the day before to make it quicker to prepare.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
1(12 oz) Hy-Vee Bakery fresh cornbread, crumbled (about 5 c.)
1(9 oz) loaf Hy-Vee Baking Stone French loaf bread, cubed (about 6 c.)
3large poblano chiles
2 tbsp.Hy-Vee butter
14 oz.Andouille sausage, sliced 1/4-inch thick
1medium onion, chopped
3ribs celery, chopped
1 c.drained Hy-Vee canned whole kernel corn
4cloves garlic, minced
2 c.Hy-Vee 33%-less-sodium chicken broth
2Hy-Vee large eggs
Hy-Vee salt and Hy-Vee ground black pepper, to taste

Things To Grab

    Directions

    1. Preheat oven to 300 degrees. On a large, rimmed baking sheet, spread the cornbread and French bread. Bake 25 minutes. Let cool and transfer to a large bowl.
    2. Char the poblano chiles over a gas flame*. Place charred chiles in a paper bag and close, allowing to steam for 15 minutes. Peel and discard the skins, then chop.
    3. Set the oven temperature to 375 degrees.
    4. In a large skillet, melt butter over medium-high. Add the sausage and cook about 5 minutes or until browned. Transfer to the bowl of cornbread. In the same skillet, add the poblanos, onion, celery, corn and garlic. Reduce heat to medium and cook, stirring frequently, about 5 minutes or until the onion is soft. Add to the bread mixture.
    5. In a bowl, whisk together the broth and eggs and season with salt and black pepper. Pour over the bread mixture; toss until coated. Transfer to a greased 3-quart baking dish. Bake 35 minutes or until the top is browned.
    6. *Alternatively, on a foil-lined pan, broil chiles about 4 inches away from heat. Continue to turn chiles until all sides are blackened and charred.

    Nutrition facts

    Servings

    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 40mg
    • Sodium: 430mg
    • Total Carbohydrates: 20g
    • Protein: 7g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 2%
    0%
    Iron 8%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee weekly ad from the week of November 13, 2013.