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

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Instructions

1. Position rack in center of oven; preheat to 350°F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.
3. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.
4. Preheat oven to 350°F. Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.
5. Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.