Andouille Cornbread Stuffing

Name: Andouille Cornbread Stuffing
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; 1/4 cup (1/2 stick) butter, melted

10 ingredients

3 steps

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
1/4 cup (1/2 stick) butter, melted

Directions

1

Heat oil in heavy large pot over medium-high heat. Add sausage and saute until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; saute until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; saute until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
2

Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
3

Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.