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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