Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage

Name: Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage
Yield: Serves 10 to 12 (Makes about 12 cups)
Cuisine: American
Ingredients: 12 cups, cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes; 3 cups, chicken stock or canned low-sodium chicken broth; 2 cups, half-and-half; 2 , large eggs, beaten lightly; 8 tablespoons, unsalted butter (1 stick), plus extra for baking dish; 2 , red bell peppers, cut into 1/4-inch pieces; 3 , medium onions, chopped fine (about 3 cups); 3 rib, celery, chopped fine (about 1 1/2 cups); 4 - 5 , chipotle chiles en adobo, chopped (about 4 tablespoons); 2 tablespoons, minced fresh thyme leaves; 2 tablespoons, fresh sage leaves, minced; 3 cloves, garlic, minced; 1 tablespoon, kosher salt; 2 teaspoons, ground black pepper; 1 1/2 pounds, andouille sausage, cut into 1/2-inch pieces

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Appears in Cook's Illustrated November/December 2000

Side Dishes

American

SERVES10 to 12 (Makes about 12 cups)

TIME2¼ hours, plus 1 hour chilling

Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage

WHY THIS RECIPE WORKS

For a moist and flavorful cornbread stuffing recipe, we started with homemade cornbread, torn into bite-size pieces and dried in a low oven for one hour. Then we soaked the cornbread in an egg, stock, and half-and-half mixture for one hour ...

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