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Cornbread and Andouille Dressing

Cornbread and Andouille Dressing

This spicy dressing will beautifully compliment any smoked or deep fried turkey. Dice the andouille sausage smaller to allow it to crisp when you brown it, a crispy sausage adds another wonderful texture to this dish.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 10


  • 1 stick Unsalted butter, plus more for baking dish
  • 1 Finely chopped onion
  • 5 stalks Celery, finely chopped
  • 1 tbsp Dried thyme
  • Salt and black pepper
  • 3 cups Low sodium chicken or turkey broth
  • 2 Large eggs
  • 1/2 cup Chopped fresh parsley
  • 6 cups Stale white or wheat bread cut into 1/2 cubes
  • 6 cups Stale cornbread cut into 1/2 cubes
  • 2 tbsp Turkey drippings or melted butter
  • 18 oz RJ's Smoked Andouille Sausage, diced


  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned and crispy, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
  • Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the white or wheat bread, cornbread, sausage, and vegetable and broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.