Southwestern Cornbread Stuffing

4 tablespoons butter
3 onions, chopped coarsely
1 cup celery, chopped
8 cloves garlic, chopped
2 cans chopped green chiles
2 recipes cornbread (about 6 cups)
    plus crumbled leftover biscuits, if any
3 teaspoons cumin
1 teaspoon sage
2 red bell peppers, diced
2 pounds spicy sage-flavored bulk sausage
2 eggs, beaten
Generous shake cayenne pepper
4 cups chicken broth

Break cornbread into small pieces and crumbs. Spread on cookie sheet and dry. Bake at 250 degrees F for 45 minutes or so if they're not dry enough.

Grease a 4-quart baking dish.

In a large skillet saut