Cornbread Stuffing with Andouille and Fennel

By taniaf

Ingredients

• 1 1/2 lbs cornbread, cut into cubes
• 5 tbsp butter
• 12 oz cooked andouille sausage, cut into pieces (4)
• 1 medium fennel bulb, trimmed and cut into cubes
• 1 onion, cut into pieces
• 2 tbsp chopped thyme
• salt and pepper
• 2 cups chicken broth
• 1 egg

Preparation

Step 1

Preheat oven to 350. Spread cornbread on baking sheet, bake 30-45 minutes until dry. Let cool.
Melt 2 tbsp butter in skillet, add sausage and saute until brown, 4 minutes. Add sausage to large bowl. Melt rest of butter in skillet, add fennel and onion, season. Saute 10-12 minutes. Add to bowl.
Add cornbread, thyme, salt and pepper to bowl, mix. Whisk 2 cups broth and egg together, add to big bowl and toss. Transfer to buttered 9 by 13 baking dish. Bake until golden, 1 hour.