Focaccia and Herb Stuffing with Italian Sausage and Poblano Peppers

JUMP TO RECIPE
Course Main Course, Side Dish
Cuisine American, Texan
Keywords Thanksgiving
Difficulty Easy
Servings 10 people
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
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.
Servings: 10 people
Calories: 400kcal

Ingredients

  • 3 Tbsp unsalted butter
  • 2 Tbsp sunflower oil
  • 2 lbs mild or medium ground Italian sausage
  • 4 poblano peppers
  • 1 cup onion diced
  • 1 cup celery diced
  • 3 cloves garlic minced
  • 1 box Williams-Sonoma focaccia stuffing
  • 1 1/2 cups chicken broth
  • 1 egg beaten
  • 1 tsp fresh sage finely chopped
  • 1 Tbsp fresh parsley finely chopped
  • 1 Tbsp fresh thyme finely chopped
  • 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: 400kcal | Carbohydrates: 6g | Protein: 15g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 811mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 46mg | Calcium: 42mg | Iron: 2mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!