Cornbread Stuffing With Andouille, Fennel, And Bell

Name: Cornbread Stuffing With Andouille, Fennel, And Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Position rack in center of oven; preheat to 350u00b0F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD:
2
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; saute until brown, about 4 minutes. Transfer sausage to large bowl.
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. Sauteuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.
4
Preheat oven to 350u00b0F. 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.
5
Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cornbread Stuffing With Andouille, Fennel, And Bell Peppers falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Stuffing With Andouille, Fennel, And Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions