Name: Andouille Cornbread Stuffing
Yield: 10 Servings
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; Green Onion-Jalapeño Cornbread (see recipe); 1/4 cup (1/2 stick) butter, melted

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