Spicy Cornbread and Sausage Dressing

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
  • salt
  • 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.

Serves 8


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