6 tablespoons unsalted butter, plus more for buttering baking dish
12 ounces andouille sausage (about 4), halved lengthwise and cut crosswise into 1/2-inch pieces
2 celery stalks, finely chopped (about 1 cup)
2 small red onions, finely chopped (about 2 cups)
1 green bell pepper, chopped into 1/2-inch pieces
1 red bell pepper, chopped into 1/2- inch pieces
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed cornbread stuffing
4 large eggs, beaten
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