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cooked two dishes Rice broccoli casserole and cornbread dressing

Tired of the same old dishes during Thanksgiving? Why not add a little kick to your cornbread dressing with this recipe for creole cornbread dressing. It’s savory, has just a touch of spice, and a lot of love. Trust me, it’ll have your guests saying “Oooh wee, this is good!”


1 (12-oz.) package chicken andouille sausage, chopped

8 green onions, thinly sliced

3 large celery stalks, diced

1 large sweet onion, diced

1 medium-size green bell pepper, diced

4 cups cornbread crumbles (simply make one box of over-the-counter cornbread (Jiffy, Bisquick, etc) and crumble into semi-fine peices)

1/2 cup butter

1 (8-oz.) package fresh mushrooms, diced

1 cup dry sherry

1/2 cup chopped fresh parsley

2 cups chopped toasted pecans

2 tablespoons low-sodium Creole seasoning (many brands offer low sodium versions of creole seasoning now)

2 (14-oz.) cans low-sodium chicken broth

2 large eggs


1. Preheat oven to 350°. Sauté andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add green onions and next 3 ingredients, and sauté 5 minutes or until vegetables are tender. Transfer mixture to a large bowl; stir in cornbread crumbles.

2. Melt butter in skillet over medium-high heat; add mushrooms, and sauté 3 minutes. Add sherry, and…

“Oooh-Wee” Creole Cornbread Dressing  was originally published on

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