Creole Cornbread Stuffing Emeril's

Dive into the bold, vibrant flavors of the South with Emeril’s Creole Cornbread Stuffing—an irresistible twist on a holiday classic. This recipe combines crumbly, buttery cornbread with savory andouille sausage, aromatic vegetables like onions, bell peppers, and celery, and a dash of Creole seasoning for a spicy, zesty kick. Toasted thyme and a hint of cayenne bring depth, while fresh parsley and scallions add a burst of color and freshness. Bound together with chicken stock and fluffy eggs, this stuffing bakes to a golden perfection, delivering a crispy top and moist, flavorful center. Ideal for Thanksgiving, Christmas, or any special occasion, this Creole-inspired dish will leave your guests asking for seconds.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 4 tablespoons unsalted butter
• 12 ounces andouille sausage
• 1 medium yellow onion, diced
• 1 medium bell pepper, diced (red or green)
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 2.5 teaspoons creole seasoning
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 2 cups chicken stock
• 6 cups cornbread, crumbled
• 3 scallions, chopped
• 0.25 cup fresh parsley, chopped
• 2 eggs, beaten
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish.

Step 2

In a large skillet, melt the butter over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.

Step 3

In the same skillet, add the onions, bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the Creole seasoning, thyme, and cayenne pepper. Cook for an additional minute to toast the spices.

Step 5

Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then remove the skillet from the heat.

Step 6

In a large mixing bowl, combine the crumbled cornbread, cooked sausage, sautéed vegetables, chopped scallions, and parsley. Mix well.

Step 7

Add the beaten eggs, salt, and black pepper to the mixture and stir until everything is evenly combined.

Step 8

Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the stuffing is heated through.

Step 10

Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(3064.7g)

Amount per serving	% Daily Value*
Calories	6085.7

Total Fat 291.3g	0%
Saturated Fat 97.5g	0%
Polyunsaturated Fat g
Cholesterol 1196.8mg	0%
Sodium 15616.1mg	0%
Total Carbohydrate 656.9g	0%
Dietary Fiber 39.0g	0%
Total Sugars 115.3g
Protein 174.7g	0%

Vitamin D 80IU	0%
Calcium 1759.0mg	0%
Iron 41.4mg	0%
Potassium 4687.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 11.7%

Carbs: 44.2%