Save this Bon AppetitSee original recipe on www.bonappetit.com

Cornbread Stuffing With Andouille, Fennel, And Bell Peppers

advertise
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, 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
advertise

Social Stats

0Rating
0-5
16Pinterest
Pins
12Facebook
Shares
2Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 13:23:43 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×