Actually it turned out rather well.
The amounts are not exact, but if you stay close to the approximations all will be well.
- 6 cups cubed sourdough bread, dried at least 24 hours
- 2 cups crumbed and dried cornbread
- 1 c chopped celery, finely minced
- 1 c chopped onion, finely minced
- 1/2 c chopped carrot, finely minced
- 2 Anaheim, Hatch, or Poblano chiles, roasted, peeled and seeded and chopped
- 1/2 finely minced red sweet pepper
- 2 tbsp fresh sage of 2 tsp dried
- 3 tbsp fresh parsley
- salt and pepper
- 1 lb chopped andouille sausage
- 1 c corn, frozen or drained canned, or fresh
- 2 – 4 cups chicken stock
- Place the breads in a very large bowl and mix gently.
- Place the celery, onion, carrot, sweet pepper and saute in a bit of olive oil until softened and translucent.
- Add to the veggies, the chiles and herbs and mix.
- Add the sausage and corn, mixing again.
- Salt and pepper to taste
- Pour into the bowl with the breads and mix gently.
- Add the chicken stock a cup at a time, and stir carefully each time, until it starts to cling together. Too much will make it soggy and mushy and not enough will make it dry. Err on the dry side, you can always add a bit more half way through the baking time if it seems too dry.
- Bake at 350° for about 40 minutes, until hot throughout.
NOTES: I used to pour all into a casserole and then pour the stock over, but I found it harder to judge the amount that way, and ended up with a pretty soggy dressing. So I suggest you do it in a bowl where you an stir and see a bit better how much you really need.
SOURCE: Sherry Peyton