Cornbread Stuffing with Andouille, Fennel, and Bell Peppers
AmericanHardNone

Cornbread Stuffing with Andouille, Fennel, and Bell Peppers

A delicious american dish.

Total Time

158 min

Serves

8

Rating

0.0 (0)

Ingredients

  • 1 1/2 pounds purchased cornbread
  • cut into 1-inch cubes
  • 5 tablespoons butter
  • divided
  • 12 ounces fully cooked andouille sausages (about 4)
  • halved lengthwise
  • then cut crosswise into 1/2-inch-wide pieces
  • 1 medium fennel bulb
  • trimmed
  • cutinto 1/2-inch cubes
  • 1 medium onion
  • cut into 1/2-inch pieces
  • 1 medium red bell pepper
  • cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh thyme
  • 1/4 teaspoon coarse kosher salt plus additional for sprinkling
  • 1/8 teaspoon freshly ground black pepper plus additional for sprinkling
  • 2 cups low-salt chicken broth
  • 1 large egg

Instructions

  1. 1

    Position rack in center of oven; preheat to 350°F.

  2. 2

    Spread cornbread in single layer on large baking sheet.

  3. 3

    Bake until dry and lightly browned, 30 to 45 minutes.

  4. 4

    DO AHEAD: Can be made 1 day ahead.

  5. 5

    Store in airtight container at room temperature.

  6. 6

    Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

  7. 7

    Add sausage pieces; sauté until brown, about 4 minutes.

  8. 8

    Transfer sausage to large bowl.

  9. 9

    Melt remaining 3 tablespoons butter in same skillet over medium-high heat.

  10. 10

    Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper.

  11. 11

    Sautéuntil onion is golden, 10 to 12 minutes.

  12. 12

    Add to bowl with sausage.

  13. 13

    Preheat oven to 350°F.

  14. 14

    Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently.

  15. 15

    Whisk 2 cups broth and egg in medium bowl.

Cooking Timer

02:38:00
Custom Timer (minutes)

Recipe Info

Prep Time:40 min
Cook Time:118 min
Total Time:158 min
Difficulty:Hard
Servings:8