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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

Description

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