Name: Spicy Cornbread Stuffing With Red Peppers, Chipotle Chiles, And Andouille Sausage From Cook'S
Cuisine: International
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 1/2 pounds andouille sausage , cut into 1/2-inch pieces; 1 tablespoon kosher salt; 2 teaspoons ground black pepper

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)

Spicy Cornbread Stuffing With Red Peppers, Chipotle Chiles, And Andouille Sausage From Cook'S

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