Cornbread Stuffing, Andouille Sausage, Pepper and Colby Jack Poppers

cornbread-stuffing-andouille-pepper-amp-colby-jack-poppers marsfoodservices image


  • 1 each 56-ounce bag BEN’S ORIGINAL™ Classic Cornbread Stuffing
  • 2-3/4 quarts water
  • 1 pound unsalted butter
  • 1/4 cup olive oil
  • 1 gallon andouille sausage, small-diced
  • 4 sweet onions, medium-sized, minced
  • 3 quarts green and red bell peppers, small-diced
  • 1 quart shredded Colby Jack cheese
  • 12 eggs

Cornbread Stuffing, Andouille Sausage, Pepper and Colby Jack Poppers

Makes: 120 (2-oz.) portions


Adjust and scale recipe as necessary.

  1. Combine water, butter and seasoning packet from BEN’S ORIGINAL™ Classic Cornbread Stuffing in amounts indicated on package; bring to boil.
  2. In a large bowl, add stuffing crumbs; pour hot seasoning mixture over crumbs. Gently fold to combine all crumbs with liquid. Cover and let stand for 10 minutes to steam, then cool to below 100oF. (The stuffing mixture can be prepared ahead of time and held chilled.)
  3. In a large skillet over medium high heat, add olive oil and bring to its smoke point; add andouille sausage and stir until heated through.
  4. Remove sausage; add onions and cook for 4 minutes or until golden brown. Add peppers and cook for an additional 2 minutes. Lay out on a sheet pan to cool.
  5. Once cooled to room temperature, mix cornbread stuffing with the sausage, onion and peppers. Add cheese and fully incorporate all of the ingredients.
  6. Form into 2-ounce poppers; lay on a sheet pan and keep cool until ready to fry.
  7. Fry poppers in 350ºF oil until a center temperature of 180ºF is reached. Serve on their own or with a dipping sauce.