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

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Appears in Cook's Illustrated November/December 2000

For best flavor and texture, dry the cornbread, add a little half-and-half, and let it soak for at least an hour.

SERVES 10 to 12 (Makes about 12 cups)

TIME 2¼ 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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