Cajun Cornbread Stuffing
Dive into the heart of Southern comfort with this flavorful Cajun Cornbread Stuffing, a bold twist on a holiday classic. Featuring tender crumbled cornbread, savory Cajun sausage, and the "holy trinity" of Southern cooking—onion, celery, and bell pepper—this recipe is elevated with aromatic Cajun seasoning and a hint of paprika for a smoky kick. Moistened with a rich blend of broth and eggs, then baked to golden perfection, this stuffing delivers a perfect balance of crispy edges and a fluffy, savory interior. Ideal for Thanksgiving or any festive gathering, this dish can be prepared in under an hour and is sure to impress guests with its spicy, hearty flair. Garnish with fresh parsley for a bright finish and enjoy a true taste of Southern soul food.
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Recipe Information
Ingredients
- 8 cups (crumbled) Cornbread
- 1 pound (cooked and crumbled) Cajun sausage
- 4 tablespoons Butter
- 1 large (diced) Yellow onion
- 3 stalks (diced) Celery
- 1 large (diced, preferably green) Bell pepper
- 3 minced Garlic cloves
- 2 tablespoons Cajun seasoning
- 2 cups Chicken or vegetable broth
- 2 large (beaten) Eggs
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and bell pepper, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Cajun seasoning, salt, black pepper, and paprika to the skillet, stirring to coat the vegetables evenly. Remove from heat.
In a large mixing bowl, combine the crumbled cornbread and cooked Cajun sausage.
Pour the sautéed vegetable mixture into the bowl and stir until evenly distributed.
Whisk together the chicken or vegetable broth and beaten eggs in a separate bowl. Gradually pour this mixture over the cornbread mixture, stirring gently to moisten but not overly break apart the cornbread.
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 10 minutes or until the top is golden and slightly crispy.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
