Recipes and Cooking Andouille Corn Bread Stuffing 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Slow Cook Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 14 Yield: 7 cups Jump to Nutrition Facts Ingredients Nonstick cooking spray ⅓ cup butter 1 cup coarsely chopped onion ¾ cup coarsely chopped red sweet pepper ½ cup thinly sliced celery 3 tablespoon roasted, salted pumpkin seeds (pepitas) 2 tablespoon snipped fresh sage or 2 tsp. dried sage, crushed 5 cup dried 1-inch cubes corn bread* 5 cup dried 1-inch cubes Texas toast* 1 13.5 ounce pkg. cooked, smoked andouille or chorizo sausage links, halved lengthwise and sliced 1 14.5 ounce can reduced-sodium chicken broth Directions 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. Tips For a dryer stuffing, reduce broth to 1 1/4 to 1 1/2 cups. Rate it Print Nutrition Facts (per serving) 272 Calories 16g Fat 25g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 272 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 42mg 14% Sodium 600mg 26% Total Carbohydrate 25g 9% Total Sugars 6g Protein 8g Vitamin C 15.4mg 77% Calcium 69mg 5% Iron 1.5mg 8% Potassium 132mg 3% Folate, total 38.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.