ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

By emailinaz

If not used in turkey, may bake, in 13x9x2 inch baking dish, covered at 325; 40-45 minutes

smoked pork and beef sausage, kielbasa, or smoked Hungarian sausages can be substituted.

Ingredients

• 2 tbs (1/4 stick) butter
• 1 lb Andouille sausage cut into 1/3 inch pieces
• 1 (12oz) pkg breakfast style bulk sausage
• 3 chopped onions
• 2 c chopped celery
• 2 c chopped red bell peppers
• 1 c chopped green onions
• 2 tsp chopped fresh thyme
• 1 tsp hot pepper sauce
• 1 tsp dried rubbed sage
• 12 oz dry corn bread stuffing
• 1 1/2 c canned low salt chicken broth

Preparation

Step 1

1) melt butter in heavy large skillet over medium high heat. add all sausages and cook until golden brown, and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.

2) 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.

3) 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.