Main
Recipes
Course
Breads
rolls bread
Three-Pepper Sausage Cornbread Dressing Recipe

Three-Pepper Sausage Cornbread Dressing Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

2534

Calories

Comments Print recipe

Ingredients:

Serving

2 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and diced
1 1/2 lb andouille sausage , or fresh chorizo
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 tbsp 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

Directions:

1. Preheat oven to 375 degrees.
2. 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.
3. 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.
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.
From the Book, Thanksgiving: How to Cook it Well by Sam Sifton. Copyright © 2012 by Sam Sifton. Reprinted by arrangement of The Random House Publishing Group, a division of Random House, Inc. All rights reserved. Sam Sifton is the national editor of The New York Times, that newspaper's former restaurant critic, and a food columnist for the Sunday Times Magazine. Before coming to the Times, where he has also worked as the culture editor and the editor of the Dining section, he worked as a newspaper reporter and editor, a teacher in the New York City public schools, a first mate on a century-old schooner, and a prep cook. Sam Sifton lives in Brooklyn with his wife and two daughters.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2534.31 Kcal (10611 kJ)
Calories from fat	1627.67 Kcal
		% Daily Value*
Total Fat	180.85g	278%
Cholesterol	540.05mg	180%
Sodium	5136.61mg	214%
Potassium	1091.04mg	23%
Total Carbs	80.66g	27%
Sugars	27.62g	110%
Dietary Fiber	6.28g	25%
Protein	136.25g	272%
Vitamin C	38.9mg	65%
Iron	8mg	44%
Calcium	259.7mg	26%

Amount Per 100 g
Calories	169.91 Kcal (711 kJ)
Calories from fat	109.13 Kcal
		% Daily Value*
Total Fat	12.13g	278%
Cholesterol	36.21mg	180%
Sodium	344.38mg	214%
Potassium	73.15mg	23%
Total Carbs	5.41g	27%
Sugars	1.85g	110%
Dietary Fiber	0.42g	25%
Protein	9.13g	272%
Vitamin C	2.6mg	65%
Iron	0.5mg	44%
Calcium	17.4mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.