Cajun Style Cornbread Stuffing

Recipe Courtesy of St. Supéry Estate Chef

Serves 8-10


2 teaspoons unsalted butter
½ pound andouille, cut into ½ inch pieces
1 ½ cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic cornbread, recipe follows
½ cup chopped green onions
⅓cup chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne
3 large eggs, beaten
½ cup sour cream (whisked into eggs)
1 to 1 ½ cups chicken stock, as needed


Preheat oven to 350°F. Generously butter a 13 by 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
With your fingers, crumble the corn bread into the bowl, add bread, green onions, parsley and thyme, and mix well with your hands. Add the salt, pepper, cayenne and eggs/sour cream, and mix well with your hands. Add enough broth, ½ cup at a time, to moisten the dressing, being careful not to make it mushy.
Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.


1 tablespoon plus ¼ cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne
1 cup buttermilk
1 egg


Preheat the oven to 400°F. Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
Combine the cornmeal, flour, baking powder, salt and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.
Note: When making the dressing, make cornbread the day before.

Wine Pairing: Napa Valley Estate Rosé

This mildly spicy dressing would be great with a refreshing, fruit driven Rosé. Our Napa Valley Estate Rosé has enough body and depth to stand up to all the flavors in the dressing and it’s acidity and lush fruit is a great counter to the spice and buttery texture of the andouille and cornbread, respectively.

Serves As


A great wine to celebrate


Pairs nicely with

Napa Valley Estate Rosé

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