Cornbread Dressing with Andouille Sausage

Cornbread Dressing with Andouille Sausage

Looking for a unique take on traditional holiday dressing? Try Cornbread Dressing with Andouille Sausage!


9½ cups cornbread, cut into 1-inch cubes
7 Tbsp unsalted butter, divided
14 oz andouille sausage, chopped
1½ cups yellow onion, chopped
1¾ cups celery, chopped
1¾ cups chopped bell peppers, any color
2 Tbsp minced garlic
1 Tbsp Creole seasoning
¾ cup Chicago-style mild giardiniera (you can use hot if you like a little kick!)
¼ cup pickled okra, chopped
1⅛ tsp fresh sage, finely chopped
2¼ tsp fresh thyme, finely chopped
1½ tsp freshly ground black pepper
1½ cups chicken broth
3 extra-large eggs


Set the Big Green Egg for indirect cooking with a convEGGtor at 350°F/177°C.

Add the cornbread cubes to a pizza pan; place on the cooking grid and toast until lightly brown and crisp, around 15 to 20 minutes. Remove from the EGG and set aside.

Melt four tablespoons of butter in a 14-inch cast iron skillet. Add the sausage and cook, occasionally stirring, for about five minutes until lightly browned. Remove the sausage from the skillet with a slotted spoon and drain on a paper towel. Add the onion, celery, bell pepper, and garlic to the sausage grease and sauté for about eight to 10 minutes until the vegetables are softened. Stir in the seasoning, giardiniera, pickled okra, sage, thyme, and black pepper. Remove from the EGG and set aside.

In a large bowl, whisk the broth and eggs until well combined. Add the cornbread, sausage, and vegetables, stirring gently until the liquid is absorbed. Spoon the mixture back into the skillet; drizzle with the remaining butter.

Place the skillet back in the EGG and bake for 30 minutes until the middle is slightly firm. Serve warm.

Recipe and photo from Big Green Egg.