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Cornbread Stuffing with Andouille, Fennel, and Bell Peppers


Cornbread Stuffing with Andouille, Fennel, and Bell Peppers Recipe

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, cut into 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
Directions:
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