ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Andouille Sausage and Corn Bread Stuffing image

Provided by Denver cooks

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 lb andouille sausage, cut into 1/3-inch pieces
1 (12 ounce) package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onion
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups about canned low sodium chicken broth

Steps:

Melt butter in heavy large skillet over medium-high heat.
Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
Add onions, celery and red bell peppers.
Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
Stir in green onions, thyme, hot pepper sauce and sage.
Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
Stir stuffing mix into sausage mixture. Season with salt and pepper.
Preheat oven to 350°F
Generously butter 13x9x2-inch glass or ceramic baking dish.
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down.
Bake until heated through, about 30 minutes.
Uncover and bake until top is crisp and golden, about 20 minutes longer.

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