Andouille Sausage And Corn Bread Stuffing

---

Great with turkey, pork, chicken, anytime of year.

---

Steps

---

Melt butter in heavy large skillet over medium-high heat.

---

Add all sausages and cook until brown and cooked through , breaking up bulk sausage with back of fork , about 5 minutes.

---

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.

---

Transfer sausage mixture to large bowl.

---

Stir stuffing mix into sausage mixture.

---

Season with salt and pepper.

---

Preheat oven to 350f.

---

Generously butter 13x9x2-inch glass or ceramic baking dish.

---

Add enough broth to stuffing to moisten.

---

Transfer stuffing to prepared dish.

---

Cover with buttered foil , buttered side down.

---

Bake until heated through , about 30 minutes.

---

Uncover and bake until top is crisp and golden , about 20 minutes longer.

---

Ingredients

---

butter, andouille sausage, bulk sausage, onions, celery, red bell peppers, green onion, fresh thyme, hot pepper sauce, dried rubbed sage, bread stuffing mix, low sodium chicken broth