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Country poblano chiles unsalted butter onions celery carrots garlic ground country sausage meat oregano salt freshly ground pepper turkey
Viewed: 64 - Published at: 4 years agoIngredients
- Country Corn Bread
- 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
Method
- 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.
- 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.
