SPICY CORNBREAD STUFFING

SPICY CORNBREAD STUFFING image

Yield 10-12 servings

Number Of Ingredients 15

12 cups cornbread broken into 1 inch pieces
3 cups chicken stock
2 cups half and half
2 large eggs, beaten lightly
1 stick unsalted butter, plus extra for baking dish
1 1/2 lbs andouille sausage
2 red bell peppers, chopped (1/4 inch pieces)
3 med onions, chopped (3 cups)
3 ribs celery, chopped (1 1/2 cups)
2 T minced fresh thyme
2 T minced fresh sage
3 garlic cloves, minced
1 T kosher salt
2 tsp black pepper
4-5 chipotle chiles en adobo, chopped (4 T)

Steps:

1. Place cornbread in a large bowl. Wisk together stock, half and half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside. 2. Heat heavy skillet. Add 4 T butter to pan, when foam susides, add chopped bell peppers along with 1/3 of the onion and celery. Saute until softned, about 5 minutes, transfer to bowl. Melt remaining butter, when foam subsides, add remaining onion and celery and saute until softned, about 5 minutes. Stir in chipotle chilies, thyme, sage and garlic. 3. Add this mixture with sauteed veggies and sausage into cornbread mix. Mix gently. 4. Cover and refrigerate at least 1 hour or up to 4 hours. 5. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 x 15 inch baking dish (or two 9 inch square or 11 x 7). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and if necessary gently press stuffing with rubber spatula to fit into baking dish. 6. Bake until golden brown, 35 to 40 minutes.