Cornbread Stuffing with Andouille, Fennel, and peppers

Ingredients for Cornbread Stuffing with Andouille, Fennel, and peppers

• 675g purchased cornbread, cut into 1-inch cubes

• 80ml butter, divided

• 350g 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 pepper, cut into 1/2-inch pieces

• 2 tablespoons chopped fresh thyme

• 1/4 teaspoons coarse kosher salt plus additional for sprinkling

• 1/8 teaspoons freshly ground black pepper plus additional for sprinkling

• 475ml low-salt chicken broth

• 1 large egg

Position rack in centre of oven; preheat to 177°C. 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 45ml butter in same skillet over medium-high heat. Add fennel, onion, and pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.

Preheat oven to 177°C. Add cornbread, thyme, 1/4 teaspoons salt, and 1/8 teaspoons pepper to vegetable-sausage mixture; mix gently. Whisk 475ml 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.