Cornbread Stuffing with Jalapeno and Andouille

recipe by Mario Batali

This New Orleans inspired stuffing will add some zing to your Thanksgiving table!



  • 2 tablespoons olive oil
  • 1 1/2 pounds Andouille sausage (1/2-inch dice)
  • 1 yellow onion (1/2-inch dice)
  • 3 stalks celery (1/2-inch dice)
  • 1 green bell pepper (1/2-inch dice)
  • 1 red bell pepper (1/2-inch dice)
  • 1-2 jalapenos (seeds removed, chopped, plus more to garnish)
  • 2 tablespoons sage (chopped)
  • 8 cups cornbread (store-bought, cut into 1 1/2-inch cubes and toasted)
  • 2 1/2 cups chicken stock (warmed)
  • 1/2 cup butter (melted, plus more to grease baking dish)
  • Kosher salt and freshly ground black pepper (to taste)
step-by-step directions
  • Preheat oven to 350ºF. Grease a 9″x13″ baking dish with butter.
  • In a large sauté pan, add 2 tablespoons oil and place over medium-high heat. Add the sausage, onion, celery, peppers and jalapenos. Season with salt and pepper. Sauté until vegetables are translucent and slightly caramelized, about 8 minutes. Add the sage and sauté for 1 more minute.
  • In a large bowl, add the toasted, cubed cornbread and pour the Andouille mixture over top. Pour the stock and butter over the top and toss to combine.
  • Transfer mixture to prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until top is golden and crisp, about 10-15 more minutes. Garnish with more sliced jalapenos if desired.
  • Tip: serve with Mario’s New Orleans Red Beans & Rice Stuffed Turkey with Sazerac Gravy 
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