Cornbread Stuffing with Andouille and Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cornbread-based stuffing with spicy andouille sausage, bell peppers, and toasted pecans. Slightly sweet from the cornbread with bold savory spice. A holiday side dish that's substantial enough for any table.
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Nutrition & ingredients
Ingredients
serves 12- 8-9 cups of crumbled cornbread (from a 16 ounce pouch that makes an 8x8 pan size (I use Marie Callender’s Mix), see note)
- 12 ounces andouille sausage (quartered and diced bite size (I use Aidells Cajun Style Andouille))
- ½ cup small dice green bell pepper
- ¼ cup small dice green onion
- ¾ cup toasted coarsely chopped pecans (see note)
- ½ teaspoon ground sage
- 1 cup reduced-sodium chicken stock/broth
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 460mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 85mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.