Cornbread Stuffing with Country Sausage

Ingredients

Instructions

1. 1Preheat the oven to 350°F. Butter a 9- x 13-inch baking dish. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder, and baking soda. In another bowl, combine the eggs and buttermilk and add to the dry ingredients. Add the melted butter and stir just until moistened.
2. 2Pour the batter into the prepared dish and bake for about 40 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Make the stuffing
3. 3Butter a large gratin dish or a 9- x 13-inch baking dish. Break the cornbread into 1-inch pieces, spread the pieces on a baking sheet, and let dry slightly, for at least 4 hours or overnight.
4. 4Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core, and seed the poblanos and cut them into 1/2-inch pieces.
5. 5In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots, and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper, and poblanos and transfer to a large bowl. Mix in the cornbread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.
6. 6Preheat the oven to 350°F. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot.