Cornbread Stuffing with Andouille, Fennel, and Bell Peppers

Name: Cornbread Stuffing with Andouille, Fennel, and Bell Peppers
Yield: 4 servings
Ingredients: 1 1 1/2 pounds purchased cornbread, cut into 1-inch cubes; 1 5 tablespoons butter, divided; 1 12 ounces fully cooked andouille sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-wide pieces; 1 1 medium fennel bulb, trimmed, cutinto 1/2-inch cubes; 1 1 medium onion, cut into 1/2-inch pieces; 1 1 medium red bell pepper, cut into 1/2-inch pieces; 1 2 tablespoons chopped fresh thyme; 1 1/4 teaspoon coarse kosher salt plus additional for sprinkling; 1 1/8 teaspoon freshly ground black pepper plus additional for sprinkling; 1 2 cups low-salt chicken broth; 1 1 large egg

From the kitchen of Carly

Crispy cornbread cubes meet spicy andouille, anise-sweet fennel, and peppers in this savory Cajun-leaning stuffing. The sausage renders its rich fat throughout, creating a deeply satisfying side that tastes even better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 pounds purchased cornbread, cut into 1-inch cubes
15 tablespoons butter, divided
112 ounces fully cooked andouille sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-wide pieces
11 medium fennel bulb, trimmed, cutinto 1/2-inch cubes
11 medium onion, cut into 1/2-inch pieces
11 medium red bell pepper, cut into 1/2-inch pieces
12 tablespoons chopped fresh thyme
11/4 teaspoon coarse kosher salt plus additional for sprinkling
11/8 teaspoon freshly ground black pepper plus additional for sprinkling
12 cups low-salt chicken broth
11 large egg

Instructions

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