Three-Pepper-and-Sausage Corn-Bread Dressing

 

 

When I saw this recipe in the New York Times this morning I immediately thought of my daughter in law.  She is fast becoming a good cook but more importantly, she is developing her own style.  I can see from her choice of recipes a love for the hot and spicy and what we call in this country Tex Mex style.

Last night we went to an early Thanksgiving dinner at her parents house and one of her contributions was a green bean casserole with cheese and jalapenos.  It was not only delicious but also a standout in what has become perhaps the most traditional menu of the whole year.  Amidst  the turkey and gravy, the mashed and sweet potatoes, the collard greens and the cranberry sauce here was a new twist on an old recipe that made the meal rather unique and special.  It was what really stood out in my mind apart from the collard greens which I had never had in my life!

So if you are just starting to venture into the kitchen,  cook what you like, don't be a slave to tradition and develop your own style.  You'll be a great cook in no time.

 

Three-Pepper-and-Sausage Corn Bread Dressing

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds andouille sausage, or substitute fresh chorizo or hot Italian sausage
• 1 medium yellow onion, peeled and diced
• 2 ribs celery, cleaned and diced
• 2 red or orange bell peppers, seeded and diced
• 2 poblano or Anaheim peppers, seeded and diced
• 2 serrano or jalapeño peppers, seeded and diced
• 2 tablespoons fresh cilantro, cleaned and roughly chopped
• 1 to 2 cups turkey or chicken stock (recipe here; if using store-bought broth, use low-sodium variety)
• 2 whole eggs, beaten
• 1 pan corn bread (recipe here), cut into chunks and allowed to dry overnight (alternatively, toast fresh corn bread in warming oven for approximately 10 minutes)
• Kosher salt and freshly ground black pepper to taste

 

Preparation

Preheat oven to 375. 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 onions and reduce heat to medium, then sauté until they begin 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 cilantro 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 beaten eggs and cubed corn bread, mixing by hand. Add turkey or 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. For a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated later. Add additional stock if needed, and salt and pepper to taste.

YIELD

8 to 10 servings

• Originally published with Three-Pepper-and-Sausage Corn-Bread Dressing
• By SAM SIFTON, November 11, 2012
•   Schierlitz for The New York Times; Food stylist: Brian Preston-Campbell. Prop stylist: Bettina Budewig.