Cornbread Dressing With Andouille Sausage

• 1 box cornbread mix Zatarain's(R) Honey Butter
• 2 tablespoons butter
• 12 ounces andouille sausage fully cooked smoked, finely chopped
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chicken stock Kitchen Basics(R) Original

1. Preheat oven to 375u0b0F. Prepare cornbread as directed on package. Cool completely on wire rack. Coarsely crumble cornbread and place in large bowl. Set aside.
2. Melt butter in large skillet or cast iron skillet on medium heat. Add sausage; cook and stir 3 minutes or until browned. Add onion, celery and bell pepper; cook and stir 5 minutes or until vegetables are tender-crisp.
3. Stir sausage mixture into crumbled cornbread. Add stock; toss gently until well mixed. Spoon into 13x9-inch baking dish lightly sprayed with no stick cooking spray.
4. Bake 12 to 15 minutes or until heated through and lightly browned.

honey, butter, onion, celery, green bell pepper, chicken stock kitchen basicsuae original

Taken from www.yummly.com/recipe/Cornbread-Dressing-with-Andouille-Sausage-2272167 (may not work)