Focaccia and Herb Stuffing with Italian Sausage and Poblano Peppers
There are countless Thanksgiving stuffing recipes out there, and we've had many of them over the years, but this here is one of our absolute favorites. We make this using the William-Sonoma herb and focaccia stuffing, instead of doing it completely from scratch since their's is just so good. However, we spruce it up a bit with Italian sausage and poblano peppers, which give it a Southern feel that is perfect for our Texas holiday.
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Focaccia and Herb Stuffing with Italian Sausage and Poblano Peppers
There are countless Thanksgiving stuffing recipes out there, and we've had many of them over the years, but this here is one of our absolute favorites. We make this using the William-Sonoma herb and focaccia stuffing, instead of doing it completely from scratch since their's is just so good. However, we spruce it up a bit with Italian sausage and poblano peppers, which give it a Southern feel that is perfect for our Texas holiday.
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Servings: 10 people
Calories: 400 kcal
Net Carbs: 4 g
Ingredients
- 3 Tbsp (3 Tbsp) unsalted butter
- 2 Tbsp (2 Tbsp) sunflower oil
- 2 lbs (907 g) mild or medium ground Italian sausage
- 4 (4) poblano peppers
- 1 cup (160 g) onion, diced
- 1 cup (101 g) celery, diced
- 3 cloves (3 cloves ) garlic, minced
- 1 box (1 box) Williams-Sonoma focaccia stuffing
- 1 1/2 cups (353 g) chicken broth
- 1 (1) egg, beaten
- 1 tsp (1 tsp) fresh sage , finely chopped
- 1 Tbsp (1 Tbsp) fresh parsley, finely chopped
- 1 Tbsp (1 Tbsp) fresh thyme, finely chopped
- 1 Tbsp (1 Tbsp) smoked paprika
- freshly ground sea salt, to taste
- freshly ground black pepper, to taste
Instructions
- Melt 1 Tbsp of the butter and heat the sunflower oil in a large skillet over medium-high heat. Add the sausage and break it up into small pieces. Cook until fully cooked.
- Meanwhile, preheat the oven to about 500°F. Slice each poblano pepper in half long-ways and lie skin-side-up on a baking sheet lined with foil. Place the baking sheet under the broiler, and char until evenly blackened, turning as necessary, about 15 minutes. Place the peppers into plastic ziploc bags, seal, and let steam for about 10 minutes. Remove the smoky skin from the peppers. Seed and chop the peppers.
- When the sausage is fully cooked, remove it from the skillet and set aside. Drain about half the grease from the pan, and add 2 Tbsp butter to the skillet. Sauté the onion, celery, and garlic until translucent.
- In a large bowl, mix together the focaccia bread cubes, and the onion, celery, and garlic. Gradually add the chicken broth until you get the desired consistency. Add the beaten egg and mix in to provide a binder for the stuffing. Mix in the sausage, chopped poblano peppers, herbs, and paprika. Add freshly ground salt and pepper to taste if necessary.
- Turn the oven to 350°F. Bake covered with foil for 30 minutes, then remove the foil and bake until golden, about 20 more minutes.
Nutrition
Calories: 400kcalFat: 35gSodium: 811mgNet Carbs: 4gSaturated Fat: 13gPotassium: 421mgCarbohydrates: 6gVitamin A: 762IUFiber: 2gVitamin C: 46mgSugar: 2gCalcium: 42mgProtein: 15gCholesterol: 94mgIron: 2mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.