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1 1磅。面包质质朴的白面包和外壳，切成3/4英寸的立方体（12至14杯）
1/4 cup extra-virgin olive oil
1 Tbs. plus 2 tsp. minced garlic (5 medium cloves)
2盎司。（4汤匙）无盐黄油；烤盘的更多
2 large yellow onions, cut into 1/2-inch dice
1 medium celery heart, sliced 1/2 inch thick
12 oz. andouille sausage, chopped (2-3/4 cups)
1 green bell pepper, diced
1个红色铃铛，切成丁
1/2 cup chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
Kosher salt and freshly ground black pepper
2 large eggs
1-1/2 cups lower-salt chicken broth; more as needed

Calories (kcal) : 220
Fat Calories (kcal): 90
Fat (g): 10
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 4
Cholesterol (mg): 55
Sodium (mg): 580
Carbohydrates (g): 22
Fiber (g): 3
Protein (g): 10

Preparation

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.
Mix the bread cubes, oil, and 1 Tbs. of the garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside.
Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)
将烤箱温度降低至350°F。用中火在12英寸的煎锅中融化黄油。加入洋葱和芹菜并煮熟，经常搅拌直至变嫩，约15分钟。加入面包。
Put the skillet back over medium heat. Add the andouille and cook, stirring often, until browned, about 5 minutes.
Using a slotted spoon, transfer to the bowl of stuffing. Add the peppers and remaining 2 tsp. garlic to the fat in the pan and cook, stirring often, until just tender, about 6 minutes. Add to the stuffing along with the parsley, thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.
Butter a 9×13-inch baking dish.
Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.
Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.