Smoky Andouille Sausage Stuffing Bake

The smoky spice of andouille sausage infuses every bite, creating a savory base that’s balanced by tender vegetables and a subtle briny touch from oysters. Even if you’re not typically a fan of oysters, their flavor here is mild, blending beautifully with the chicken broth and sausage. A generous layer of freshly grated cheddar on top finishes it off with gooey, cheesy perfection. It’s a bold yet comforting dish that will easily become the talk of your holiday table.

Ingredients for Smoky Andouille Sausage Stuffing Bake

• 1/2 onion, diced

• 2 stalks celery, chopped

• 1 1/2 cups (225 g) zucchini, peeled and diced

• 2 cloves garlic, minced

• 2 Tbsp poultry seasoning

• 1 cup (70 g) fresh mushrooms

• 1 can oysters, 8 oz (227 g)

• 1 1/2 lb (680 g) andouille sausage

• 2 Tbsp butter (28 g)

• 3 cups (710 ml) chicken broth

• 1 pkg stuffing mix

• 2 cups (100 g) dry seasoned bread cubes

• 2 cups (200 g) grated cheddar cheese

How to Make Smoky Andouille Sausage Stuffing Bake

1. Preheat oven to 350°F (175°C). Brown the andouille sausage in a skillet and set it aside, leaving the drippings in the pan.

2. Add butter to the pan, then sauté onion, celery, and zucchini for about 5 minutes. Stir in poultry seasoning.

3. Add garlic, mushrooms, oysters with their liquor (juice from the can), and half of the cooked sausage. Stir well to combine.

4. Mix in 1 cup (240 ml) of chicken broth. Heat for about 5 minutes, then add stuffing mix and bread cubes. Add enough remaining broth to moisten the mixture.

5. Transfer to a casserole dish, top with the remaining sausage and cheddar cheese, and bake for 25–30 minutes until golden and bubbly.

A Festive Dish with a Cajun Twist

This isn’t your average holiday stuffing—it’s a rich, flavorful, and slightly smoky casserole that pairs perfectly with roasted turkey, baked ham, or even on its own as a hearty side. The combination of andouille sausage, tender vegetables, and cheesy topping creates layers of flavor that make each bite better than the last. Serve it hot and watch your guests come back for seconds.