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

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

Side Dishes
Holiday
Thanksgiving

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

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