Cornbread Stuffing with Andouille, Fennel, and Bell Peppers

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.