- 2 tablespoons extra-virgin olive oil
- 1 ½ pounds andouille sausage, or substitute fresh chorizo or hot Italian sausage
- 1 medium yellow onion, peeled and diced
- 2 ribs celery, cleaned and diced
- 2 red or orange bell peppers, seeded and diced
- 2 poblano or Anaheim peppers, seeded and diced
- 2 serrano or jalapeño peppers, seeded and diced
- 2 tablespoons fresh cilantro, cleaned and roughly chopped
- 1 to 2 cups turkey or chicken stock (if using store-bought broth, use low-sodium variety)
- 2 whole eggs, beaten
- 1 pan corn bread, cut into chunks and allowed to dry overnight (alternatively, toast fresh corn bread in warming oven for approximately 10 minutes)
- Kosher salt and freshly ground black pepper to taste
- Preheat oven to 375. Heat olive oil in large flat-bottomed sauté pan over medium-high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
- Add onions and reduce heat to medium, then sauté until they begin to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
- Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix.
- Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
- Pour mixture into a large roasting pan and add beaten eggs and cubed corn bread, mixing by hand. Add turkey or chicken stock to moisten, cover with aluminum foil and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. For a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated later. Add additional stock if needed, and salt and pepper to taste.