Andouille Stuffing Casserole

Robin Lieneke


This recipe is spicy yummy comfort food. Simply delicious.

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★★★★★ 1 vote
30 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you're looking for a different stuffing to serve this holiday season, add this delicious dish to your menu. The andouille sausage adds a bit of spice with a hint of smokey flavor. You taste more of the chicken broth and sausage, then you do the oysters so don't let those scare you off. The freshly grated cheddar sprinkled on top is a yummy final touch. Kick up the holiday with this delicious dish.


onion diced
2 stalk(s)
celery chopped
1 1/2 c
zucchini, peeled and diced
2 clove
garlic, diced
2 Tbsp
poultry seasoning
1 c
mushrooms, fresh
1 can(s)
oysters, 8 oz.
1 1/2 lb
andouille sausage
2 Tbsp
3 c
chicken broth
1 pkg
stuffing mix
2 c
bread cubes, dry seasoned
2 c
cheddar cheese, grated


Step 1 Direction Photo

1Preheat oven to 350. Brown sausage in skillet and set sausage aside leaving drippings in the pan.

Step 2 Direction Photo

2Add butter to pan. Sauté onion, celery, and zucchini about 5 minutes; add poultry seasoning.

Step 3 Direction Photo

3Add garlic, mushrooms, oysters with liquor (juice from can) and half of the sausage. Stir to combine.

Step 4 Direction Photo

4Stir in 1 cup of broth. Heat about 5 minutes. Add stuffing mix and bread crumbs. Add enough remaining broth to moisten.

Step 5 Direction Photo

5Top with remaining sausage and cheese. Bake 25-30 minutes.

About this Recipe

Main Ingredient: Pork
Regional Style: Cajun/Creole