Cornbread Stuffing with Andouille, Fennel, and Bell Peppers
A savory Southern-style stuffing that combines crispy cornbread with spicy andouille sausage, aromatic fennel, and colorful bell peppers. This hearty side dish features a perfect blend of textures and flavors, making it an excellent accompaniment for holiday meals.
Ingredients
- •1½ pounds cornbread
- •5 tablespoons butter
- •12 ounces andouille sausages
- •1 medium fennel bulb
- •1 medium onion
- •1 medium red bell pepper
- •2 tablespoons fresh thyme
- •¼ teaspoon coarse kosher salt
- •⅛ teaspoon black pepper
- •2 cups low-salt chicken broth
- •1 large egg
Cooking Instructions
- 1.
Position rack in center of oven; preheat to 350°F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
45 min
- 2.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.
4 min
- 3.
Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.
12 min
- 4.
Preheat oven to 350°F. Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.
10 min
- 5.
Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.
75 min
