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1 1/2 pounds cornbread loaf cut into 1-inch cubes
5 tablespoons butter
4 cooked sausages cut into 1/2 pieces
1 fennel bulb cut into 1/2-inch cubes
1 onion cut into 1/2-inch pieces
1 bell pepper cut into 1/2-inch pieces
2 tbl chopped fresh thyme
ground black pepper
2 cups chicken broth
1 egg

Preheat to 350 degrees. Spread cornbread across large baking sheet. Bake 30 minutes. Let cool.

Melt 2 tablespoons butter in large frying pan. Saute sausage pieces about 5 minutes. Put in large bowl. Melt remaining butter in same pan over medium-high heat.  Add fennel, onion, and bell pepper sprinkle with salt and pepper. Saute 10 to 12 minutes until onion is transparent. Add to bowl with sausage.

Mix cornbread, thyme, 1/4 tsp salt, and 1/8 tsp pepper with vegetables and sausage. In separate medium bowl, whisk 2 cups broth and egg. Add to cornbread mixture and gently toss. Transfer to greased 13×9 glass baking dish.

Bake uncovered at 350 degrees 50 minutes to an hour.  Stuffing should be crisp on top.