Corn Bread Stuffing with Country Sausage

  • Active Time 35m
  • Total Time 5h 20m

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.

ingredients

  • 1 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

Companion recipe: Country Corn Bread

directions

Butter a large gratin dish or a 9 x 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.

MAKE AHEAD:

The unbaked stuffing can be prepared ahead 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.

RecID 1953

nutrition information per serving

177 calories; 14g total fat; 36mg cholesterol; 821mg sodium; 6g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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