Alfredo Garcia

Cornbread Poblano Stuffing

baguette, ripped into small pieces & dried out

 The night before, or morning of, break up the baguette & cornbread into small pieces, place in oven, TURNED OFF, if leaving overnight, OR at 200 degrees for 1-2 hours until slightly dried up.

 In a large pot or Dutch oven, add in 2 tbsp oil, the 2 packages of sausage, break up into small pieces & cook for 7-9 minutes. Remove onto plate, set aside, leaving the fat in the pot.

 Add 4 tbsp butter to the pot, then the the chopped veggies & garlic. Cook until starting to soften, 6-8 minutes.

 Stir in all the seasonings & cook for 5-6 more minutes.

 Add in the dried baguette pieces, stir to combine, then add in 2 cups of the broth.

 Add in the cornbread & 2 more cups of broth. Mix to combine.

 Add the stuffing/dressing to a baking dish, top with the remaining broth & cover the top all over with butter.

 Cover with foil, bake at 350 degrees for 20 minutes covered, 5-7 minutes uncovered at the end.