Roasted Poblano Pepper, Pecan & Venison Sausage Stuffing

Makes 5-6 servings

Note: Soaking the baked cornbread in the liquid before mixing in the other ingredients ensures a moist stuffing.
3 c turkey or chicken stock
2 c half -n-half
2 large eggs
1 9x13 pan of baked cornbread
2 medium fresh poblano peppers (roasted, peeled and chopped)
1 lb. All natural venison pork pan sausage.(You may use all pork sausage.)
1 stick butter
3 medium onions, chopped fine
2 celery stalks, chopped fine
2 T. Minced garlic
1 T. Dried oregano
1 c roasted pecans chopped
2 tsp Texas Gourmet Sidewinder Searing Spice
1 tsp. rubbed sage

 

Preparation:
In a large bowl, whisk together the stock, half-n-half & eggs. Break the cornbread into pieces add to the liquid with all the crumbs. Stir gentle & refrigerate for at least 1 hour or overnight.

Roast the poblano peppers on a foil-covered baking sheet under the broiler, turning them until all sides are charred. Steam peppers in closed paper bag for 20 min. Cut out the stem, slip off the skin under cold running water & scrape out the seeds, then chop. Set aside.(I recommend the use of vinyl gloves for this procedure.) In a large skillet over medium heat, cook the sausage until well-browned, breaking it into small pieces. Drain on paper towels & reserve,leaving 2 T. Drippings in the pan. Saute the onions & celery in the sausage pan until translucent, scraping any browned sausage bits into the mixture. Add garlic, poblanos, oregano, and sage & cook 2 more minutes. Cool slightly.

Add the sausage , vegetables, poblanos & pecans to the soaking cornbread. Add Sidewinder Searing Spice to taste. Stir gently & refrigerate for 1 hour to let the flavors blend. Preheat oven to 400 degrees. Spray a large baking dish with cooking spray. Transfer the stuffing to the pan & bake uncovered until top is golden brown, about 40 minutes.

Bon Appetit,

Bryan F. Slaven
The Texas Gourmet