Chef Jens Peter Smith from the heralded Farm & Table, in Albuquerque’s North Valley, offers this must-have side dish for your holiday table, complete with authentically New Mexico flavor.

3 tablespoons butter

1 pound Italian sausage (hot or mild)

½ cup diced celery (¼-inch pieces)

1 cup diced onion (¼-inch pieces)

2 cloves garlic, chopped

1 cup green chile, roasted, peeled, seeded, and ¼-inch diced, or to taste

4 eggs

½ cup milk

1 cup chicken stock

1 tablespoon salt

1 teaspoon ground pepper

¼ teaspoon ground nutmeg

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh oregano

6 cups cubed day-old cornbread (or cornbread that’s been dried in a low-heat oven)

3 cups cubed sourdough or other favorite bread

Serves 8

  1. Preheat oven to 325°. Heat butter in a large skillet over medium heat; add sausage. Brown the meat, using a spatula to break it into small chunks. When cooked through, remove meat from pan, and drain excess fat from both the meat and the pan, leaving behind 2 tablespoons.
  2. Return pan to medium heat and add celery, onion, green chile, and garlic. Cook until vegetables sweat and onions are translucent.
  3. Deglaze pan by adding 2 tablespoons of chicken stock, stirring to scrape up any caramelized bits from the bottom. Return sausage to pan. Mix to combine. Place mixture in a bowl and allow to cool in the fridge, about 20 minutes.
  4. In a large bowl, whisk eggs, milk, stock, salt, pepper, nutmeg, and fresh herbs. Add the cooled vegetable mixture and cubed bread. Toss well. Place in a buttered 3-quart baking dish and bake 35–40 minutes until nicely browned.

Read more: This recipe originally appeared in "Explore New Holiday Flavors" by Chef Johnny Vee.