Three-Pepper Sausage Cornbread Dressing

Name: Three-Pepper Sausage Cornbread Dressing
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, peeled and diced; 1 1/2 pounds andouille sausage, or fresh chorizo or hot Italian sausage; 2 red or orange bell peppers, cored, seeded, and diced; 2 poblano or Anaheim peppers, seeded and diced; 2 serrano or jalapeño peppers, seeded and diced; 2 stalks celery, cleaned and diced; 2 tablespoons fresh cilantro, cleaned and roughly chopped; 2 cups chicken stock (if using store-bought, use low sodium variety); 1 pan cornbread , cut into cubes; Kosher salt and freshly ground black pepper to taste

By Sam Sifton

September 13, 2012

Here is a recipe I adapted from the cooking of Kurt Gardner, a New York theater man of great culinary passions who has been contributing the dish to our home for years, usually in proportions large enough to feed boroughs. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed.

Recipe notes

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