CORNBREAD:
1 pint all-purpose flour
1 pint yellow cornmeal
4 tablespoons granulated sugar
1 tablespoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs
20 fluid ounces buttermilk
4 ounces butter, melted
2 yellow onions, small dice
4 garlic cloves, minced
2 celery stalks, diced
2 carrots, small dice
2 ounces butter
1 pound venison sausage (or smoked sausage), diced
4 poblano peppers, charred, peeled and diced
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper, freshly ground
8 fluid ounces chicken stock
Servings: 10
1. To make the cornbread, combine the dry ingredients in a bowl and mix well. In a separate bowl, combine the eggs and buttermilk and blend until smooth. Add the egg mixture and the melted butter to the dry mixture and blend until just combined. Pour the batter into a lightly greased 9-inch X 13-inch (22-centimeter X 32-centimeter) baking dish and bake at 350°F (180°C) for approximately 35 minutes. Cool.
2. In a sauté pan over medium heat, sauté the onions, garlic, celery and carrots in the butter until tender. Add the sausage and cook through.
3. Crumble the cornbread and add it to the vegetable mixture. Add the poblanos, oregano, salt and pepper and stir gently to incorporate. Drizzle the chicken broth over the mixture and toss to combine. Transfer the dressing to a baking dish and bake at 350°F (180°C) for 30 to 40 minutes or until top is lightly browned and the dressing is hot.
1 pint all-purpose flour
1 pint yellow cornmeal
4 tablespoons granulated sugar
1 tablespoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs
20 fluid ounces buttermilk
4 ounces butter, melted
2 yellow onions, small dice
4 garlic cloves, minced
2 celery stalks, diced
2 carrots, small dice
2 ounces butter
1 pound venison sausage (or smoked sausage), diced
4 poblano peppers, charred, peeled and diced
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper, freshly ground
8 fluid ounces chicken stock
Servings: 10
1. To make the cornbread, combine the dry ingredients in a bowl and mix well. In a separate bowl, combine the eggs and buttermilk and blend until smooth. Add the egg mixture and the melted butter to the dry mixture and blend until just combined. Pour the batter into a lightly greased 9-inch X 13-inch (22-centimeter X 32-centimeter) baking dish and bake at 350°F (180°C) for approximately 35 minutes. Cool.
2. In a sauté pan over medium heat, sauté the onions, garlic, celery and carrots in the butter until tender. Add the sausage and cook through.
3. Crumble the cornbread and add it to the vegetable mixture. Add the poblanos, oregano, salt and pepper and stir gently to incorporate. Drizzle the chicken broth over the mixture and toss to combine. Transfer the dressing to a baking dish and bake at 350°F (180°C) for 30 to 40 minutes or until top is lightly browned and the dressing is hot.
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