Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage
Appears in Cook's Illustrated November/December 2000
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 ...