Thanksgiving #RecipeShare 2: B. Smith's Perfect Stuffing

Along with being a fabulous domestic pioneer, Barbara Smith, better known as B. Smith is a culinary and interior design business trailblazer and one of my inspirations for this blog.  Her influence will be evident in many of my posts for as long as this platform is in existence.  I hope that Ms. B. Smith knows how much she has taught and encouraged women like me to embrace our creativity in the kitchen and beyond.

This is my favorite stuffing recipe because it is easy to make, easy to adjust, and full of flavor.  For this and other fantastic Southern-Inspired recipes, purchase B. Smith Cooks Southern Style, available on

B. Smith's Cornbread Andouille Dressing

From B. Smith Cooks Southern Style


2 tablespoons butter or olive oil

1 cup 1/4 inch diced turkey andouille sausage or smoked ham (If I can't find turkey andouille, I use whatever type of andouille sausage that is available)

1/2 cup finely diced onion

1/4 cup finely diced celery (including leaves)

1/4 cup finely diced red or green pepper (I prefer red for color)

1 1/2 cups homemade or store-bought cornbread, cut into squares (I bake a Jiffy mix cornbread for this recipe)

2 teaspoons of poultry seasoning or Bell's Seasoning

1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried

Salt and Black Pepper to taste

1 large egg, slightly beaten

1 cup Poultry Stock, Chicken Stock, or Broth


1. In a large skillet, melt the butter over medium heat, add the sausage, and cook for about 2 minutes, until the sausage is cooked through.  Add the onion, celery, and bell pepper.  Saute' the mixture until the vegetables are tender but not browned, about two minutes.  Remove from heat; cool for 5 minutes.

2. In a large bowl, place the cornbread cubes, poultry seasoning, thyme, salt, and pepper, and toss to combine.

3. Add the cooled sausage/vegetable mixture and egg to the cornbread; gently stir to combine.

4. Add the stock, a little at a time, until the mixture becomes moist but not wet.  Cover and refrigerate until ready for use.

Tev's Note: Once the turkey is almost fully cooked, bake the cornbread andouille stuffing for 20-30 minutes in the oven at 400 degrees,.  This recipe is also good with additions like chopped parsley, chopped mushrooms, cranberries or raisins, and water chestnuts and walnuts for crunch.  Some spices to consider in this recipe are dashes of coriander, garlic, basil, white wine, and oregano.  

Enjoy and Happy Thanksgiving!!!