Name: 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

Closeup view of cornbread stuffing with andouille fennel and bell peppers.

Cornbread Stuffing with Andouille, Fennel, and Bell PeppersElinor Carucci

Red peppers and fennel add sweetness and color to this southern-style stuffing.

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

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.

Nutrition Per Serving

Per serving: 286.5 kcal calories

46.8 % calories from fat

14.9 g fat

7.0 g saturated fat

58.2 mg cholesterol

31.3 g carbohydrates

2.6 g dietary fiber

20.9 g total sugars

28.7 g net carbohydrates

8.4 g protein

#### Nutritional analysis provided by Bon Appétit

TagsStuffing Southern American Sausage Meat Fennel Root Vegetable Vegetable Bell Pepper Side Dinner Nut Free Easy Baking Thanksgiving Bon Appétit

Recipe notes

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Call it stuffing or call it dressing; what's important is that everyone knows it’s the best part of Thanksgiving dinner.

Ingredients

Preparation

Step 1

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Step 5

Nutrition Per Serving

Recipe notes

Our 39 Best Stuffing Recipes