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Corn Bread Stuffing with Country Sausage

Source: Food & Wine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  5 Hours 20 Minutes
  Serves 8 to 12
To save time, you can substitute 3 pounds of store-bought plain or chile corn bread for the Country Corn Bread.
One loaf of Country Corn Bread (see recipe)
4 medium poblano chiles
4 tablespoons unsalted butter
2 small onions, finely chopped
2 medium celery ribs, finely chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
1 pound coarsely ground country sausage meat or breakfast sausage without casings
1 tablespoon dried oregano, crumbled
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup turkey or chicken stock or canned low-sodium broth
Other necessary recipes:
Country Corn Bread
Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.

Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces.

In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.

Preheat the oven to 350 degrees F. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot.


The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Let it return to room temperature before baking.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 8 to 12
Calories: 177
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 6g
Sodium: 821mg
% Cal. from Fat: 71%
Cholesterol: 36mg
Protein: 6g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: bolt, FL Reviewed: 01/06/2009
Best Ever
I followed the recipe as written; our dinner was late, so I took the time to make terrific broth and gravy. The peppers were wonderful, added an update to an old classic. This was not soupy, and all enjoyed.
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