- serves 6
3 Tbsp olive oil
1 Poblano chili, seeded and finely diced
¼ cup finely diced onion
1 clove garlic, crushed
2 oz each of hot Italian sausage or chorizo, meat removed from casing
2 cup corn bread, crumbled
2 Tbsp chopped fresh sage
2 Tbsp chopped fresh parsley
2 Tbsp fresh thyme leaves
½ cup dark chicken stock
1. Preheat oven to 425 degrees Fahrenheit.
2. Heat olive oil in a large skillet over medium high heat. Add diced Poblano chili, onions and garlic. Toss and cook until nicely caramelized. Remove and discard the garlic. Transfer the peppers and onions to a mixing bowl. In the same pan add sausage meat. Season it with salt and pepper and cook until meat is well browned. Transfer to mixing bowl and then to the mixing bowl add the cornbread and fresh herbs. Toss to mix. Moisten with chicken stock and toss gently.
3. Place stuffing in a casserole dish and drizzle the top with a little olive oil. Place a lid on top and bake in the oven for 30 to 40 minutes.