Poblano Sausage Dressing

Stuffing vs. Dressing

Poblano Sausage Dressing

1. 1 (12 ounce) package Pepperidge Farms herbed seasoned
2. 2-3 cups dry cornbread, crumbled
3. 1 onion, diced
4. 4 stalks celery, diced
5. 2-3 cups turkey stock
6. 1 pound sage sausage, cooked
7. 1 poblano pepper, peeled

To prepare poblano: MUST BE CAREFUL!!

1. Set the pepper on the stovetop over medium high heat.
2. Burn the outside of the pepper turning to evenly burn the skin.
3. Once all of the skin is charred, place the pepper in a paper sack to “sweat” for easy peeling.
4. Cook the sausage till browned.
5. Sauté the onion and celery in butter.
6. Add the fresh or dry herbs to the butter mixture.
7. Stir constantly until the onions are translucent.
8. Heat the turkey stock on the stovetop or in the microwave till hot.
9. In a large bowl, combine the cornbread, turkey, herbed bread stuffing mix, and sautéed vegetables.
10. Slowly add ½ cup of stock at a time to the mixture until become soft.
11. Remove the poblano pepper from the plastic sack.
12. Peel off the burned skin and throw away.
13. Cut the pepper in half lengthwise to remove the seeds.
14. Dice the pepper and stir into the stuffing.
15. Stuff the turkey with the mixture or place in a well-oiled baking sheet.
16. Cover with foil and bake at 350 degrees for 45 minutes.
17. For a crunchy top, remove the foil the last 10 minutes of baking.

**Cover the stuffing with plastic wrap and store in the refrigerator until you are ready to cook and serve.

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