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extra-virgin olive oil yellow onion andouille sausage red peppers serrano stalks celery fresh cilantro chicken stock Pan kosher salt
Viewed: 135 - Published at: 5 years agoIngredients
- 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 jalapeno 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
- , cut into cubes
- Kosher salt and freshly ground black pepper to taste
Method
- 1. Preheat oven to 375 degrees.
- 2. Heat olive oil in large flat-bottomed saute pan over medium high heat. Add sausage and saute until browned, approximately 10 minutes. Remove to a large bowl and set aside.
- 3. Add onion to the pan and reduce heat to medium, then saute 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.
- 4. Pour vegetable mixture into bowl with sausage, add chopped cilantro, salt and pepper to taste, and toss to mix.
- 5. Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
- 6. 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.
