Three-Pepper Sausage Cornbread Dressing
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and diced
1 1/2 pounds andouille sausage, or fresh chorizo or hot Italian sausage
2 red or orange bell peppers, cored, seeded, and diced
2 poblano or Anaheim peppers, seeded and diced
2 serrano or jalapeño peppers, seeded and diced
2 stalks celery, cleaned and diced
2 tablespoons fresh cilantro, cleaned and roughly chopped
2 cups chicken stock (if using store-bought, use low sodium variety)
1 pan cornbread , cut into cubes
Kosher salt and freshly ground black pepper to taste
Preheat oven to 375 degrees.
Heat olive oil in large flat-bottomed sauté pan over medium high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
Add onion to the pan and reduce heat to medium, then sauté until onion begins to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
Pour vegetable mixture into bowl with sausage, add chopped cilantro, salt and pepper to taste, and toss to mix.
Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
Pour mixture into a large roasting pan and add cubed cornbread, mixing by hand. Add chicken stock to moisten, cover with aluminum foil, and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. If youdesire a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated when needed. If dry upon reheating, add additional chicken stock.