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


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; 16 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 42 mg cholesterol; 600 mg sodium. 132 mg potassium; 25 g carbohydrates; 2 g fiber; 6 g sugar; 8 g protein; 0 g trans fatty acid; 665 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 39 mcg folate; 0 mcg vitamin b12; 69 mg calcium; 2 mg iron;