Cajun Stuffing

  • 4 links andouille sausage, cases removed
  • 1 onion, chopped
  • 1 green pepper, seeded and chopped
  • 4 cups fresh cornbread, cut into cubes
  • 1 stick unsalted butter
  • 3 cups turkey stock
  • 1 teaspoon Cajun seasoning
  1. In a large oven safe sauté pan, brown the sausage with the onion and green peppers.
  2. Add the butter and Cajun seasoning to the pan and stir till melted and combined.
  3. Pour in the cubed cornbread and toss with the sausage and veggies.
  4. Place the pan in the oven to warm through and toast the cornbread.
  5. Serve warm.