Andouille And Bell Pepper Stuffing

Andouille And Bell Pepper Stuffing

Andouille And Bell Pepper Stuffing

By Real Simple
Serves 12

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Details
  • Servings:   12
  • Calories:   319
  • Protein:   11g
  •  
  • Fiber:   3g
  • Sugar:   5g
  • Carb Total:   26g
  •  
  • Trans Fat:   1g
  • Saturated:   8g
  • Fat Total:   18g
  •  
  • Dish:   main course
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Cuisine
  • central europe
Comments
Ingredients
  • 1 tablespoon olive oil
  • 12 ounces andouille sausage, sliced
  • 6 tablespoons unsalted butter, plus more for the baking dish and foil
  • 1 large loaf Italian bread (about 1 pound), cut into 3?4-inch pieces (about 16 cups)
  • 2 medium onions, chopped
  • 4 celery stalks, thinly sliced
  • 2 red bell peppers, chopped
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 3 tablespoons chopped fresh oregano
Instructions

Andouille And Bell Pepper Stuffing serves 12 original recipe by Real Simple.

View original preparation instructions

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