Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long

Bovine and Swine Andouille Cornbread Stuffing with Huckleberries 
Andouille cornbread
print recipe
(1 rated)
Cook time:
Prep time:
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.


    • 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


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.