Who says Thanksgiving dinner can't have a little kick to it? This stuffing celebrates the best of the south. Dry out the bread cubes and roast the poblano chiles the day before to make it quicker to prepare.

Spicy Andouille Cornbread Stuffing

Preheat oven to 300 degrees. On a large, rimmed baking sheet, spread the cornbread and French bread. Bake 25 minutes. Let cool and transfer to a large bowl.

Char the poblano chiles over a gas flame*. Place charred chiles in a paper bag and close, allowing to steam for 15 minutes. Peel and discard the skins, then chop.

Set the oven temperature to 375 degrees. 

In a large skillet, melt butter over medium-high. Add the sausage and cook about 5 minutes or until browned. Transfer to the bowl of cornbread. In the same skillet, add the poblanos, onion, celery, corn and garlic. Reduce heat to medium and cook, stirring frequently, about 5 minutes or until the onion is soft. Add to the bread mixture. 

In a bowl, whisk together the broth and eggs and season with salt and black pepper. Pour over the bread mixture; toss until coated. Transfer to a greased 3-quart baking dish. Bake 35 minutes or until the top is browned.

*Alternatively, on a foil-lined pan, broil chiles about 4 inches away from heat.  Continue to turn chiles until all sides are blackened and charred.