Harry Caray’s Corn Bread and Andouille Stuffing

Corporate executive chef Paul Katz uses this stuffing for Thanksgiving turkey.


  • 1/2 pound butter
  • 1/2 bunch celery, diced
  • 2 small yellow onions, diced
  • 2 pound Andouille sausage, diced
  • 2 tablespoons garlic, chopped
  • 1 package fresh sage, chopped
  • 1 loaf sour dough bread, cubed
  • 1 box corn bread, cubed
  • salt and white pepper, to taste


  1. Dice all the vegetables and sausage and keep separate.
  2. Cook corn bread according to package instructions and allow to cool.
  3. Slice the corn bread into cubes once it has cooled.
  4. Slice sourdough bread into cubes.
  5. In a large sauté pan, melt butter and add onions.
  6. Cook until onions are slightly translucent.
  7. Add celery and cook for 1 minute.
  8. Add Andouille sausage and cook for 1 minute.
  9. Add in garlic and sage and cook until sausage is browned.
  10. In a large mixing bowl, combine cubed corn bread and sourdough.
  11. When sausage and vegetables are done cooking, add to cubed bread and toss ingredients together.
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