Andouille and Bell Pepper Stuffing

andouille-bell-pepper-stuffing
Photo by Grant Cornett
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 400 calories
    • Calories 199 calories from fat
    • Fat 22 g
    • Sat Fat 11 g
    • Cholesterol 103 mg
    • Sodium 1,098 mg
    • Protein 15 g
    • Carbohydrate 35 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 78 mg

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 12ounces andouille sausage, sliced
  3. Check 6tablespoons unsalted butter, plus more for the baking dish and foil
  4. Check 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
  5. Check 2 medium onions, chopped
  6. Check 4 celery stalks, thinly sliced
  7. Check 2 red bell peppers, chopped
  8. Check kosher salt and black pepper
  9. Check 1/2cup dry white wine
  10. Check 2 1/2cups low-sodium chicken broth
  11. Check 2 large eggs, beaten
  12. Check 3tablespoons chopped fresh oregano

Directions

  1. Heat oven to 375° F. Heat the oil in a large skillet over medium-high heat. Cook the sausage until browned, turning occasionally, 3 to 5 minutes. Transfer to a plate and reserve the skillet.
  2. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
  3. Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, bell peppers, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
  4. Add the bread, broth, eggs, sausage, oregano, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.