Cornbread & Andouille Sausage Stuffing Recipe - Learn To Cook

Ingredients

• 2 Tbsp. (~1/4 stick) unsalted butter
• 1½ pound Andouille sausage, cut into 1/3-inch pieces
• 2 yellow onions, medium dice
• 4 stalks celery, medium dice
• 2 red bell peppers, medium dice
• 1 bunch green onion, sliced
• 2 tsp.fresh thyme, minced
• 1 tsp.dried sage
• 12 cups corn bread, cubed and toasted
• 4-6 cups chicken stock