Holiday Side Dish Recipe: Cornbread and Andouille Stuffing

CNY Central

SYRACUSE, N.Y. -- With the holidays right around the corner, picking out the perfect side dish to make can be a burden.

Entrees are great, but there's no way better way to leave holiday visitors with lasting memory than to have an awesome side dish.

One awesome side dish to try your hand at is Conrbread and Andouille Stuffing.

The Wegmans recipe is below:


1 Tbsp Wegmans Pure Olive Oil

1 container (7 oz) Food You Feel Good About Diced Celery & Onions

1/2 sweet red pepper, cored, seeded, diced

1/2 of a 7 oz container Food You Feel Good About Diced Green Peppers

1 pkg (12 oz) Wegmans All Natural Fully Cooked Andouille Pork Sausage, quartered lengthwise, diced

1 Tbsp Food You Feel Good About Cajun Seasoning Shak'r

1 Tbsp Worcestershire sauce

2 1/2 cups Food You Feel Good About Chicken Culinary Stock

1 Granny Smith apple, peeled, cored, 1/4-inch dice

1 (21 oz) Wegmans Corn Skillet Bread (Bakery Dept), cut in 1-inch cubes

2 Tbsp Wegmans Unsalted Butter

You'll Need

12-inch cast-iron skillet


Preheat oven to 375 degrees. Heat oil in 12-inch cast-iron skillet on MED. Add celery and onions; cook, stirring, 2-3 min. Add red peppers, green peppers, and sausage; cook 3 min on HIGH. Add Cajun seasoning; cook, stirring, 2 min.

Add Worcestershire sauce, stock, and apples; stir to combine. Cook 2 min.

Add cornbread and butter; stir to combine and melt butter. Bake 30 min until browned.

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