Kick up your Thanksgiving stuffing with this Cajun Stuffing made with andouille sausage and Sun-Maid Raisin Bread. Sponsored by Sun-Maid Raisins.
Thanksgiving is one of my all-time favorite holidays. Besides taking a moment to count our blessings, what I love most about Thanksgiving is that there is no gimmicks. No Easter Bunny or Santa Clause.
There’s no need to spend a ton of money on presents or candy. It’s a time to be with loved ones. And eat. Okay, I also love Thanksgiving because of the FOOD!
I love everything about the Thanksgiving feast! Roasted turkey – OMG! White meat, dark meat, any meat, pass it to me. And don’t forget the gravy.
Mashed potatoes? Yes please! Baked squash? Heck yeah! Green beens? Fill up my plate! Stuffing? Now you’re talking! Cranberry sauce? I’ll take the whole bowl.
I’m telling you, I am the only one in the family who could Thanksgiving leftovers for an entire week – I love it that much. I’m the one at your local diner that orders the Thanksgiving plate.
IN JULY! I just can’t wait to savor all these amazing dishes and flavors.
And oh, yeah, this is all homemade baby. No boxed stuffing or jellified cranberries on my Thanksgiving table. No way.
Every year I’m torn between going with my personal favorite side dishes versus mixing things up and trying something new. This year, I decided to kick up my traditional stuffing recipe and tap into my inner Creole.
Well, I was born in New Orleans, so that counts close to being a ragin’ cajun!
This Cajun Stuffing has a secret ingredient in it: Sun-Maid Raisin Bread. You’ve seen the red bag in the bread aisle and you know it’s delicious alone and amazing in French toast.
But try it in a savory dish, like this cajun stuffing. Sweet raisins, spicy andouille sausage, crunchy fresh vegetables and don’t forget the fresh sage. The whole combination is magical.
I think I found my new favorite stuffing! Check out all of my favorite Thanksgiving recipes here.
What’s your favorite holiday?
- 1 loaf Sun-Maid Raisin Bread, cut into 1-inch pieces
- 1 cup chopped onions
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 2 garlic cloves, diced
- 12-ounces andouille sausage, chopped
- ⅓ cup fresh sage
- 2 cups chicken or turkey broth
- 2 TBS extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- Preheat oven to 350ºF/177ºC.
- Place a large skillet over medium-high heat and add olive oil.
- When oil is hot, add onions, bell peppers and celery.
- Stir occasionally while vegetables cook and soften, about 5-8 minutes.
- Stir in garlic and sausage.
- Season with salt and pepper.
- Continue cooking for another 5 minutes, then stir in raisin bread and sage.
- Continue stirring everything slowly while the bread slowly deflates as it melts in with the vegetables and sausage.
- After bread has softened, stir in chicken broth and cook until most of the liquid is absorbed in the bread, about 5 more minutes.
- Transfer stuffing to a 9-inch casserole dish, cover with foil and bake for 30 minutes. Top with more fresh sage, if you like
Serving Size:approximately 1 cup
Amount Per Serving: Calories: 358Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 78mgSodium: 888mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 19g
Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.