Recipe by Jeanne Thiel Kelley, Matt and Ted Lee and Jamie Purviance, from the November 2009 Thanksgiving issue of Bon Appétit magazine.
Makes 8-10 Servings.
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
Position rack in center of oven; preheat to 350°F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool.
DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.
Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sauté until onion is golden, 10 to 12 minutes. Add to bowl with sausage.
Preheat oven to 350°F. Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.
Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.
One serving contains the following:
Calories (kcal) 286.5
%Calories from Fat 46.8
Fat (g) 14.9
Saturated Fat (g) 7.0
Cholesterol (mg) 58.2
Carbohydrates (g) 31.3
Dietary Fiber (g) 2.6
Total Sugars (g) 10.9
Net Carbs (g) 28.7
Protein (g) 8.4
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© 2009 Bon Appétit. Used with permission