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.
2 tablespoons extra- virgin olive oil
11⁄2 pounds andouille sausage, or fresh chorizo or hot Italian sausage
1 medium yellow onion, peeled and diced
2 stalks celery, cleaned and diced
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 tablespoons fresh cilantro, cleaned and roughly chopped
Kosher salt and freshly ground black pepper to taste
2 cups chicken stock (if using store- bought, use low sodium variety)
1 pan cornbread, cut into cubes (recipe follows)
1. Preheat oven to 375 degrees.
2. Heat olive oil in large fl at- bottomed sauté pan over medium- high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
3. Add onion to the pan and reduce heat to medium, then sauté until onion begins to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
4. Pour vegetable mixture into bowl with sausage, add chopped cilantro, salt and pepper to taste, and toss to mix.
5. Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
6. Pour mixture into a large roasting pan and add cubed cornbread, mixing by hand. Add chicken stock to moisten, cover with aluminum foil, and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. If you desire a crunchy top, remove foil for fi nal 10 minutes of cooking.
(Dressing can be made ahead of time and reheated when needed. If dry upon reheating, add additional chicken stock.)
Dreading the thought of the big, high-anxiety Thanksgiving holiday meal preparation? Don’t despair…It’s our calming Thanksgiving special and we’ll put you at ease with practical advice from the cooking pros. We have you covered.
Chef Jet and Producer Andy preview the Thanksgiving special.
Sam shares highlights from Chapter 2 of the book which is defining the perfect bird and explaining how to best cook it.
Sam Sifton is back with us providing more helpful Thanksgiving education. He offers his two favorite side dish recipes. Those are Three-Pepper Sausage Cornbread Dressing, and Roasted Cauliflower with Anchovy Bread Crumbs.
Chef Instructor Elizabeth Whitt is no stranger to the show. When Chef Jet has a culinary quandary he goes right to Chef Elizabeth. She is a Le Cordon Bleu, Paris trained chef with expertise in both hot foods and pastry.
In this segment Elizabeth talks about pumpkin. Should it be fresh or can it be canned? Also, the step-by-step instructions for preparing and baking the perfect, classic pumpkin pie.
Chef Instructor Elizabeth Whitt continues with genuinely useful Thanksgiving cooking help.
She explains what dishes can be successfully prepared ahead to save time (and limited oven & burner space) on the big day.
Chef Elizabeth also shares her easy recipe for her favorite Thanksgiving side dish for her own Thanksgiving table.
It’s your turn…
Jet and Chef Elizabeth Whitt offer their Thanksgiving advice in responding to listeners’ questions. It’s everything from how do you know when a persimmon is ripe to what are the most creative ideas for using the abundant leftovers.
Also everything you want to know about cooking deep-fried turkey and the path to preparing the perfect stuffing.
Whether your preference for your Thanksgiving table is a pairing of a fine white, sparkling, or red wine William has the selection of the perfect match for each that will both impress and not break the bank.
William Lewis, the popular sommelier and partner of The Winery Restaurant and Wine Bar located in The District in Tustin returns to complete his inspired Thanksgiving wine pairings.
He also talks about digestives for the finale of your Thanksgiving meal. It might be brandy, cognac, Calvados or even the Italian Fernet-Branca.
Look for the debut of The Winery Restaurant’s elegant new eagerly anticipated location on Pacific Coast Highway in Newport Beach in February of 2014!