Cornbread Stuffing with Andouille, Fennel, and Bell Peppers

Name: Cornbread Stuffing with Andouille, Fennel, and Bell Peppers
Yield: 8 to 10 Servings
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, cut into 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

By Jeanne Thiel Kelley, Matt Duckor, Ted Lee, and Jamie PurviancePhotographer Elinor Carucci

September 8, 2009

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Recipe notes