Andouille Cornbread Stuffing

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Andouille sausage links - quartered lengthwise, cut 1/4"-thk crosswise pieces
8 cups	500g / 17oz	Chopped onions - (abt 2 3/4 lbs) - divided
5 cups	550g / 19oz	Chopped celery - divided = (abt 10 stalks with leaves)
3 cups	330g / 11oz	Mixed chopped bell peppers - divided = (red, yellow, and/or green)
1 teaspoon	5ml	Dried thyme
1/4 teaspoon	1.3ml	Cayenne pepper
2 teaspoons	10ml	Eggs (large)
1/2 cup	118ml	Low-salt chicken broth - or more if needed
		Green Onion-Jalapeño Cornbread - (see recipe)
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - melted

Recipe Instructions

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.)

Preheat oven to 350 degrees. Butter 15- by 10- by 2-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.

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

Source:
"Bon Appetit, November 2004"

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