Cornbread Stuffing With Andouille, Fennel, and Bell Peppers

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.

   Step 4

   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.

   Step 5

   Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.