Spicy Cornbread Stuffing With Red Peppers, Chipotle

Name: Spicy Cornbread Stuffing With Red Peppers, Chipotle Chiles, And Andouille Sausage From Cook'S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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

Servings: persons

½ 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

1
1. Place cornbread in large bowl. Whisk 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
2. Melt 4 tablespoons butter in heated skillet; when foam subsides, add red bell peppers to skillet along with a third of the onion and celery. Saute until softened, about 5 minutes, and transfer to medium bowl. Return skillet to heat and add remaining 4 tablespoons butter; when foam subsides, add remaining onion and celery and saute, stirring occasionally, until softened, about 5 minutes. Stir in chipotle chiles en adobo, along with thyme, sage, and garlic. Add this mixture, along with sauteed onions and celery and andouille sausage, into cornbread and mix gently so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.
3
3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11- by 7-inch baking dishes). 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. Bake until golden brown, 35 to 40 minutes

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ 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, and more.

Yes, Spicy Cornbread Stuffing With Red Peppers, Chipotle Chiles, And Andouille Sausage From Cook'S falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions