Andouille Sausage and Corn Bread Stuffing

Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 1 pound andouille sausages,* cut into 1/3-inch pieces
  • 1 12-ounce package breakfast-style bulk sausage
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped red bell peppers
  • 1 cup chopped green onions
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon dried rubbed sage
  • 12 ounces dry corn bread stuffing mix

    • 1 1/2 cups (about) canned low-salt chicken broth

    Description

    Bruce Aidells, Founder Of Aidells Sausage Company, Says, 'Stuffing Was The Most Important Part Of My Family’s Holiday Menu. The Turkey Was Always...

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