This cornbread dressing is spicy because of the addition of poblano peppers and the use of andouille sausage. You could also use a milder bell pepper, if you prefer, and a kielbasa sausage, but then it wouldn’t be too spicy, would it?
Spicy Cornbread and Sausage Dressing
- 1 1/2 pound cornbread, coarsely crumbled (about 10 cups)
- 3 large poblano chiles
- 4 tablespoons butter
- 12 ounces andouille or kielbasa sausage, sliced 1/3-inch thick
- 1 onion, chopped
- 3 celery ribs, sliced
- 2 cups chicken broth
- 2 eggs
- freshly ground black pepper
Preheat oven to 300 degrees F. Grease a 3-quart baking dish.
Spread the cornbread on a rimmed baking sheet. Bake about 25 minutes, then let cool. Transfer to a large bowl.
Char the poblano peppers under the broiler on all sides. Transfer to a paper bag and let steam about 15 minutes. Peel off the skins and discard. Chop the peppers.
Increase the oven temperature to 375 degrees.
Use a large skillet to melt 2 tablespoon butter, over medium high heat. Add the sausage and brown, 5 minutes. Transfer to the bowl with the cornbread.
Using the same skillet, melt another 2 tablespoons of butter, add the poblanos, onion, celery, and garlic. Reduce heat to medium, and cook until the onion is soft, 5 minutes. Add to the cornbread.
Whisk together the broth and eggs. Season with salt and pepper, then pour over the cornbread and toss. Transfer to a greased 3-quart baking dish and bake until the top is browned, 35 minutes.