Andouille Cornbread Stuffing

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Ingredients

  • 1 tablespoon olive oil
  • 1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups)
  • 8 cups chopped onions (about 2 3/4 pounds), divided
  • 5 cups chopped celery (about 10 stalks with leaves), divided
  • 3 cups mixed chopped red, yellow, and/or green bell peppers, divided
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper

    • 2 large eggs
    • 1/2 cup (or more) low-salt chicken broth

    • Description

      Epicurious Favicon Epicurious
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