Baking Dish - A deep baking dish to perfectly accommodate and serve the stuffed bread cubes.
Pastry Blender - For efficiently combining fats into flour for making cornbread, which is a key component of this recipe's base.
Cooking Utensil: Cornbread Maker or Mixer - To effortlessly mix the cornmeal and other ingredients to create the perfect cornbread texture.
Kitchen Scale - For precise measurement of ingredients, ensuring the recipe's integrity and consistency in results.
Poultry Shears or Knife - To efficiently prepare and portion meat like Andouille sausage for stuffing mixture.
Chef's Knife - Essential for chopping vegetables such as fennel and other ingredients included in the stuffing.
Measuring Cups (2-cup size or larger) - For accurately measuring liquid components like stock, if added to the recipe for moisture balance.
Digital Food Scale - Provides an extra level of precision in ingredient measurement but may be considered more than necessary depending on cook's preference and skill.
Mandoline Slicer (optional) - For thinly slicing bell peppers, though a sharp knife will suffice. Not directly required but can improve prep time if used.
Food Processor (optional) - For quickly chopping vegetables, though it's not mandatory as the recipe does not specifically call for a food processor.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About