Makes 10-12 servings
Note: Soaking the dried 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
12 c not too sweet cornbread (baked and cooled)
2 medium fresh poblano peppers (roasted, peeled and chopped)
1 lb. All natural venison pork pan sausage. (You may use all pork sausage.)
2 T. Butter or olive oil
3 medium onions, chopped fine
2 celery stalks, chopped fine
2 T. Minced garlic
1 T. Dried oregano
1 1/2 roasted pecans chopped
1 tsp Texas Gourmet Sidewinder Searing Spice
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. Sauté the onions & celery in the sausage pan until translucent, scraping any browned sausage bits into the mixture. Add garlic & oregano, 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.