Photo: Dragne Marius
Cornbread Stuffing with Andouille, Fennel, and Bell Peppers
11 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
758
Calories
53g
Protein
48g
Fat
27g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes