
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
Position rack in center of oven; preheat to 350°F.
- 2
Spread cornbread in single layer on large baking sheet.
- 3
Bake until dry and lightly browned, 30 to 45 minutes.
- 4
DO AHEAD: Can be made 1 day ahead.
- 5
Store in airtight container at room temperature.
- 6
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- 7
Add sausage pieces; sauté until brown, about 4 minutes.
- 8
Transfer sausage to large bowl.
- 9
Melt remaining 3 tablespoons butter in same skillet over medium-high heat.
- 10
Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper.
- 11
Sautéuntil onion is golden, 10 to 12 minutes.
- 12
Add to bowl with sausage.
- 13
Preheat oven to 350°F.
- 14
Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently.
- 15
Whisk 2 cups broth and egg in medium bowl.