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Yield: 12 servings | Category: Side Dish | Cuisine: Southern American Prep Time: 25 minutes | Cook Time: 55 minutes Ingredients 8 cups day-old, crumbled unsweetened cornbread 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for dotting 12 ounces smoked andouille sausage, casings removed and crumbled 1 large yellow onion, finely chopped 3 celery stalks, finely chopped 1 green bell pepper, finely chopped 2 tablespoons fresh sage, minced 1 tablespoon fresh thyme leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper (optional) 3 large eggs, lightly beaten 4 to 5 cups low-sodium chicken or turkey broth, warmed Instructions Preheat oven to 375F (190C) and grease a 913-inch baking dish
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Chop the bread into bite-sized pieces and toss with melted butter and seasonings (we do garlic salt and onion powder to keep it simple)
