Cornbread Stuffing with Andouille, Fennel, and Bell Peppers

Cornbread Stuffing with Andouille, Fennel, and Bell Peppers
11 Ingredients
  • 1 1/2 pounds purchased cornbread, cut into 1-inch cubes
  • 5 tablespoons butter, divided
  • 12 ounces fully cooked andouille sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-wide pieces
  • 1 medium fennel bulb, trimmed, cutinto 1/2-inch cubes
  • 1 medium onion, cut into 1/2-inch pieces
  • 1 medium red bell pepper, cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh thyme
  • 1/4 teaspoon coarse kosher salt plus additional for sprinkling
  • 1/8 teaspoon freshly ground black pepper plus additional for sprinkling
  • 2 cups low-salt chicken broth
  • 1 large egg
Nutrition
265
13% daily value
14 servings
                                       
                                            low-​sugar
     

Fat

23% 15

Saturated

30% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

8% 25

Carbs (net)

- 24

Fiber

4% 1

Sugars

- 1

Sugars, added

- 0

Protein

15% 8

Cholesterol

19% 58

Sodium

24% 566

Calcium

14% 141

Magnesium

5% 21

Potassium

5% 252

Iron

10% 2

Zinc

7% 1

Phosphorus

20% 143

Vitamin A

7% 66

Vitamin C

16% 14

Thiamin (B1)

17% 0

Riboflavin (B2)

16% 0

Niacin (B3)

16% 2

Vitamin B6

11% 0

Folate equivalent (total)

17% 70

Folate (food)

- 22

Folic acid

- 28

Vitamin B12

12% 0

Vitamin D

3% 0

Vitamin E

3% 0

Vitamin K

9% 11

Sugar alcohols

- 0

Water

- 99
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