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Focaccia, Cornbread and Andouille Sausage Stuffing

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Servings: 10 -12


  • 1/2 cup unsalted butter divided
  • 1 pound andouille sausage diced
  • 1 yellow onion finely chopped
  • 4 stalks of celery finely chopped
  • 1/4 cup mixed herbs I used a poultry blend of sage, thyme and oregano
  • 4 cups chicken broth
  • salt and black pepper
  • 8 cups stale focaccia bread cubes
  • 8 cups stale cornbread cubes
  • 2 large eggs whisked
  • 1/4 cup chopped parsley


  • Preheat your oven to 375 degrees F and spray a large baking dish with nonstick spray. Set aside.
  • In a large nonstick skillet, melt a tablespoon of the butter over medium heat. Add the sausage and cook until browned, about 8 minutes. Remove the meat from the pan and place on a plate that has been lined with a paper towel.
  • Leave the pan over medium heat, and add 1/4 cup of the butter (you should have 2 tablespoons remaining). Add the onion, celery and blend of mixed herbs. Season with salt and black pepper. Cook until the vegetables are tender, about 8 minutes. Add the broth and bring to a boil, then remove from heat.
  • To a large bowl, add the sausage, vegetable/broth mixture, focaccia bread cubes, cornbread cubes, eggs and parsley. Toss all of the ingredients together until bread is moistened. Pour the stuffing into the prepared dish. Cube the remaining 2 tablespoons of butter and dollop on top of the stuffing. Cover and place it in the oven.
  • Bake the stuffing for 30 minutes and then uncover. Cook for an additional 30 minutes, or until golden. Remove from heat and let stand for 5 minutes before serving, or cover and place in a warmer to keep warm until ready to serve. Enjoy!