Give your stuffing a taste of Cajun cooking by using smoked andouille sausage and corn bread cubes. For a little crunch, toss in a handful of roasted pumpkin seeds.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

3 hrs
3 hrs 30 mins
30 mins
7 cups


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 3 1/2- or 4-qt. slow cooker with cooking spray. In a large skillet melt butter over medium heat. Add onion, sweet pepper, and celery; cook 5 minutes or until softened, stirring occasionally. Stir in pumpkin seeds. Cook 3 minutes more or until vegetables are tender. Stir in sage.

  • In an extra-large bowl combine corn bread and Texas toast cubes, sausage, and vegetable mixture. Drizzle with broth to moisten, tossing lightly to combine. Transfer mixture to prepared cooker.

  • Cover and cook on low 3 1/2 to 4 hours or until heated through.


To make dried bread cubes, preheat oven to 300°F. Cut corn bread and Texas toast into 1-inch cubes. Spread cubes in two 15x10-inch baking pans. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Bread will continue to dry and crisp as it cools.) Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.


For a dryer stuffing, reduce broth to 1 1/4 to 1 1/2 cups.

Nutrition Facts

272 calories; fat 16g; cholesterol 42mg; saturated fat 6g; carbohydrates 25g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 6g; protein 8g; vitamin a 665IU; vitamin c 15.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 38.7mcg; vitamin b12 0.1mcg; sodium 600mg; potassium 132mg; calcium 69mg; iron 1.5mg.