Famous Sausage Seattle WA
Italian Sausage Seattle WA stuffing

Cornbread & Sausage Stuffing

A recipe for Cajun Brand Chicken Andouille Sausage

  • Prep Time: 15 minutes
  • Cook Time:  Approximately 5 hours in slow cooker/crockpot
  • Yield: 8 servings


  • 1 pound Uli’s Cajun Brand Chicken Andouille Sausage (about 4 links with casings removed)
  • 4 tablespoons butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley flakes
  • 1 (16-ounce) package) cornbread dressing crumbs
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 2 1/2 cups chicken broth
  • 1 large egg, lightly beaten
  • 1/2 cup dried cranberries, or raisins


  • Butter inside of slow cooker or spray with nonstick baking spray.
  • In a large skillet melt butter and add crumbled sausage, cooking and breaking up, until sausage is lightly browned.
  • Add onion and celery and continue cooking until vegetables are tender.
  • Add parsley, poultry seasoning, and sage, if using, and remove all form heat.
  • In a large bowl, combine the sausage & vegetable mixture with the cornbread dressing crumbs. Stir until blended.
  • Add chicken broth, salt and pepper to taste and mix by hand til blended.
  • Blend in the lightly beaten egg and stir in the cranberries or raisins.
  • Spoon into the prepared slow cooker but do not pack.
  • Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.

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This can be saved in the fridge for days to be used on sandwiches too.

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