Ingredients

1 1/2 pounds purchased cornbread, cut into 1-inch cubes

5 tablespoons butter, divided

12 ounces 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 bell pepper, cut into 1/2-inch pieces

2 tablespoons chopped fresh thyme

1/4 teaspoon coarse kosher salt plus additional for sprinkling

1/8 teaspoon freshly ground black pepper plus additional for sprinkling

2 cups low-salt chicken broth

1 large egg

Description

Red Peppers And Fennel Add Sweetness And Color To This Southern-style Stuffing.

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