Andouille Sausage and Potato Bread Stuffing
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Andouille Sausage and Potato Bread Stuffing

Servings 6 servings
Author Joanne Schweitzer


  • 12 oz Potato Bread cubes
  • 2 Aidels Andouille Sausage links cut into 1/2 inch pieces
  • 1 cup of onion chopped
  • 2 celery ribs chopped
  • 1/2 tsp ground sage
  • 1/2 tsp dried thyme
  • 6 tbsp butter
  • 2 cups of chicken broth or stock
  • Pam Cooking spray


  • Preheat oven to 350F.
  • In a dutch oven on med heat, add butter, onions, celery, sage and thyme. Be careful not to burn or brown the butter. Cook 3 min on medium heat. Add Andouille sausage and continue to cook until celery is soft or about 12 more min.
  • Add potato bread cubes and stir together. Add chicken broth or stock and stir until well incorporated.
  • With Pam oil spray, spray the bottom and sides of an 8" x 3" x 11" baking dish and the add the stuffing to the baking dish. Bake at 350F for 25 min.