| Chef: Adam Cutsinger | |
| Food Mood: Elegant | |
| Cuisine: New American/Regional | |
Servings: |
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Ingredients |
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| 1 lb pork sausage 1 lb onion (diced) 1/2 lb celery (diced) 1 lb mushrooms (any, sliced) 1/2 lb butter 1 1/2 lb cornbread (cubed) 1 oz parsley (chopped) 1 lb pecans (chopped, roasted) 1 tsp. sage 1 tsp. thyme 1-2 pints chicken stock (cold) 8-10 poblano peppers |
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Method |
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| Cook the sausage until just browned. Save the fat. Saute the onion, celery, mushrooms and butter until tender but not browned. Cool thoroughly. Combine the cornbread, sausage (with fat) and cooked vegetables in a large bowl. Add the herbs and seasonings and toss gently, until all the ingredients are mixed. Add the stock a little at a time, mixing the stuffing lightly after each addition. Add just enough to make the dressing slightly moist, neither soggy nor dry. Cut the stem, seeds and core out of the poblano peppers. Spoon the stuffing into them until packed full and coat each pepper lightly with oil. Bake at 375 F for 45 minutes to an hour, until the inside is hot and the outside is mostly black. Optionally, you may scrape the black layer off gently before serving. | |
