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Bovine and Swine Andouille Cornbread Stuffing with Huckleberries 
Andouille cornbread
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Rating:
(1 rated)
Cook time:
Prep time:
Servings:
6 to 8

This recipe represents some of the iconic flavors of Wyoming: amazing meats hand-made in Jackson Hole, Wyoming, fresh huckleberries (like miniature wild blueberries) that are native to the area and local craft beer. 

Technique Tip: Cover with aluminum foil while baking to avoid over browning of bread, if needed.

Swap Option: If huckleberries are hard to come by in your area, blueberries (wild blueberries if possible) make a good substitute. If using blueberries, cut into halves before heating in pan.

Ingredients

    • 1 pound bovine and swine andouille sausage
    • 1 yellow
    • 5 stalks
    • 1 poblano pepper, diced
    • 1/4 pound butter
    • 1 tablespoon garlic, minced
    • 1 can cream ale, preferably Roadhouse Brewing Co. Family Vacation
    • 6 cups day-old bread, diced
    • 6 cups day-old cornbread, diced
    • 1/4 cup fresh thyme, chopped
    • 2 eggs
    • 4 cups chicken stock
    • 1 cup huckleberries
    • 2 teaspoons sugar
    • Pinch salt
    • Pinch lemon zest

Preparation

1. Sweat the onion, celery, poblano, sausage, butter and garlic. Deglaze the pan with the beer.

2. Take the onion/sausage mixture and add to a large bowl with the bread, thyme, eggs and chicken stock. Mix roughly and place in a casserole dish. Bake for 20 to 30 minutes in a 350°F oven. Cover with aluminum foil while baking to avoid over browning of bread, if needed.

3. While the stuffing is cooking, put huckleberries in a sauté pan with sugar, salt, lemon zest and a tablespoon of water. Warm huckleberry mixture over the stove, just until a bit of juice is released from the berries. Remove stuffing from the oven and lightly top with warm huckleberries and the juice from the pan. Serve.