Name: Cornbread Stuffing with Andouille and Pecans
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8-9 cups of crumbled cornbread (from a 16 ounce pouch that makes an 8x8 pan size (I use Marie Callender’s Mix), see note); 12 ounces andouille sausage (quartered and diced bite size (I use Aidells Cajun Style Andouille)); 1/2 cup small dice green bell pepper; 1/4 cup small dice green onion; 3/4 cup toasted coarsely chopped pecans (see note); 1/2 teaspoon ground sage; 1 cup reduced-sodium chicken stock/broth