Recipe - Andouille Sausage And Corn Bread Stuffing

2 tablespoon Butter; (One fourth stick)
1 pound Andouille sausages; * cut
into 1/3inch
; pieces
1 pack Breakfaststyle bulk
sausage; (12ounce)
3 cup Chopped onions
2 cup Chopped celery
2 cup Chopped red bell peppers
1 cup Chopped green onions
2 teaspoon Chopped fresh thyme
1 teaspoon Hot pepper sauce
1 teaspoon Dried rubbed sage
12 ounce Dry corn bread stuffing mix
1 One half cup Canned lowsalt chicken
broth; (about)

Melt butter in heavy large skillet over mediumhigh heat. Add all
sausages and cook until brown and cooked through, breaking up bulk
sausage with back of fork, about 5 minutes. Add onions, celery and
red bell peppers. Cover and cook until vegetables are tender,
stirring occasionally, about 12 minutes. Stir in green onions, thyme,
hot pepper sauce and sage. Transfer sausage mixture to large bowl.
(Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing
mix into sausage mixture. Season with salt and pepper.

To bake stuffing in turkey: Loosely fill main turkey cavity with
stuffing. Add enough broth to remaining stuffing to moisten lightly
(about One fourth to One half cup, depending on amount of remaining stuffing).
Generously butter glass or ceramic baking dish. Spoon remaining
stuffing into dish. Cover with buttered foil, buttered side down.
Bake stuffing in dish alongside turkey until heated through, about 30
minutes. Uncover stuffing. Bake until top is just crisp and golden,
about 15 minutes.

To bake all of stuffing in baking dish: Preheat oven to 350F.
Generously butter 15x10x2inch, 13x9x2inch or 8inch square glass or
ceramic baking dish, using size called for in recipe. Add enough
broth to stuffing to moisten (about Three fourths cup to 1 One half cups.) Transfer
stuffing to prepared dish. Cover with buttered foil, buttered side
down; bake until heated through, about 30 minutes. Uncover and bake
until top is crisp and golden, about 20 minutes longer.

*Smoked porkandbeef sausages that are sold at specialty foods
stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can
be substituted.

Makes 10 to 12