Cornbread Stuffing with Andouille Fennel and Bell Peppers

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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