Cornbread, Andouille Dressing

(Yield: 10-12 servings)
    6 cups cubed cornbread
       (one large loaf)

    6 tablespoons butter
    1 pound andouille, diced
    3 red bell peppers, 1/3" dice
    2 bunches green onions, chopped (about 3 cups)
    8 shallots, chopped
    1 small sweet onion, 1/3" dice   
    3 ribs celery, 1/3" dice
    The leaves from the celery stalks, chopped
    2 tablespoons chopped garlic
    2 tablespoons fresh thyme (or 2 teaspoons dried)
    2 teaspoons dried rubbed sage
    1 teaspoon ground allspice
    3/4 teaspoon cayenne pepper (or to taste)
    1/2 teaspoon minced bay leaves
    4 large eggs, beaten
    1-1/2 to 2 cups chicken or turkey stock

Heat oven to 350°F.
  Cube cornbread and spread on a large baking sheet. Bake the cornbread until and slightly toasted, (about 10-20 minutes) Transfer to large mixing bowl and cool.
  Melt the butter in a large pot or Dutch oven over high heat. Add andouille, green onions, shallots and sweet onions; sauté until transparent, (about 8 minutes) Add celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and the mixture is moist, about 10 more minutes. Mix the vegetables into the corn bread thoroughly. Moisten with just enough stock to keep it from being too dry, making sure it doesn't get soggy. Season to taste with salt and freshly ground black pepper, then mix in the eggs.
  Butter a 13x9x2" baking dish and add the dressing. Cover tightly with foil, then bake 'til stuffing is firm and heated through, (about 45 minutes) Uncover and bake until the top just begins to brown, about 15 minutes.