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Spicy Cornbread Stuffing With Red Peppers Chipotle... Recipe

Spicy Cornbread Stuffing With Red Peppers Chipotle... Recipe

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Spicy Cornbread Stuffing With Red Peppers Chipotle...

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Ingredients:

Serving

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
2 cups half-and-half
2 large eggs , beaten lightly
8 tbsp 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 tbsp)
2 tbsp minced fresh thyme leaves
2 tbsp fresh sage leaves , minced
3 cloves garlic , minced
1 1/2 lb andouille sausage , cut into 1/2-inch pieces
1 tbsp kosher salt
2 tsp ground black pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1105.65 Kcal (4629 kJ)
Calories from fat	435.98 Kcal
		% Daily Value*
Total Fat	48.44g	75%
Cholesterol	244.32mg	81%
Sodium	2003.24mg	83%
Potassium	538.1mg	11%
Total Carbs	138.94g	46%
Sugars	41.98g	168%
Dietary Fiber	6.08g	24%
Protein	30.93g	62%
Vitamin C	26.2mg	44%
Vitamin A	0.6mg	20%
Iron	14.1mg	78%
Calcium	397mg	40%

Amount Per 100 g
Calories	231.18 Kcal (968 kJ)
Calories from fat	91.16 Kcal
		% Daily Value*
Total Fat	10.13g	75%
Cholesterol	51.09mg	81%
Sodium	418.86mg	83%
Potassium	112.51mg	11%
Total Carbs	29.05g	46%
Sugars	8.78g	168%
Dietary Fiber	1.27g	24%
Protein	6.47g	62%
Vitamin C	5.5mg	44%
Vitamin A	0.1mg	20%
Iron	2.9mg	78%
Calcium	83mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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