Cornbread Stuffing with Andouille, Fennel, and Bell Peppers
Cornbread Stuffing with Andouille, Fennel, and Bell Peppers is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in center of oven; preheat to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.