SPICY CORNBREAD STUFFING WITH RED PEPPERS CHIPOTLE CHILES AND ANDOUILLE SAUSAGEFrom choclytcandy 5 years ago
- 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 shopping list
- 3 cups chicken stock or canned low-sodium chicken broth shopping list
- 2 cups half-and-half shopping list
- 2 large eggs , beaten lightly shopping list
- 8 tablespoons unsalted butter (1 stick), plus extra for baking dish shopping list
- 2 red bell peppers , cut into 1/4-inch pieces shopping list
- 3 medium onions , chopped fine (about 3 cups) shopping list
- 3 rib celery , chopped fine (about 1 1/2 cups) shopping list
- 4 - 5 chipotle chiles en adobo , chopped (about 4 tablespoons) shopping list
- 2 tablespoons minced fresh thyme leaves shopping list
- 2 tablespoons fresh sage leaves , minced shopping list
- 3 cloves garlic , minced shopping list
- 1 1/2 pounds andouille sausage , cut into 1/2-inch pieces shopping list
- 1 tablespoon kosher salt shopping list
- 2 teaspoons ground black pepper shopping list
How to make it
- 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. 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. Sauté 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 sauté, stirring occasionally, until softened, about 5 minutes. Stir in chipotle chiles en adobo, along with thyme, sage, and garlic. Add this mixture, along with sautéed 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. 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.
- NOTE: In this recipe, the stuffing is baked outside of the turkey in a baking dish. If you want to stuff your turkey with it, prepare the stuffing through step 2, then follow the directions for microwaving the stuffing as described in the recipe for Roast Stuffed Crisped-Skin Turkey. To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring it to the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill. Andouille is a spicy smoked Cajun sausage. If you cannot find any, chorizo makes a fine substitute.
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