Andouille and Bell Pepper Stuffing
Serves 8| Hands-On Time: | Total Time:
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced
- 6 tablespoons unsalted butter, plus more for the baking dish and foil
- 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
- 2 medium onions, chopped
- 4 celery stalks, thinly sliced
- 2 red bell peppers, chopped
- kosher salt and black pepper
- 1/2 cup dry white wine
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs, beaten
- 3 tablespoons chopped fresh oregano
- 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.
- 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.
- 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.
- 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.
- Per Serving
- Calories 400Calories From Fat 199
- Fat 22g
- Sat Fat 11g
- Cholesterol 103mg
- Sodium 1,098mg
- Protein 15g
- Carbohydrate 35g
- Sugar 4g
- Fiber 3g
- Iron 3mg
- Calcium 78mg
What does this mean? See Nutrition 101 .
Don’t be tempted to upgrade your bread for this recipe. Sourdoughs and crusty country breads will yield dense, heavy cubes that can weigh your dish down. Soft, thin-crusted loaves from the supermarket make the best stuffing.