Looking for a little Southwestern Ranch flavor for your Thanksgiving table? Then this is your dish. Poblano and jalapeño peppers give a slightly smoky flavor, perfectly complimenting the balance of sweet and savory of the cornbread that has absorbed the Wagyu juices.
Prep Time: 30 minutes Cook Time: 20 minutes
- 1 pound Lone Mountain Wagyu Ground Beef
- 3 1/2 cups cubed and lightly toasted cornbread, preferably with hominy or corn kernels baked into the bread
- 4 tablespoons butter or olive oil
- 1 medium yellow onion, roughly chopped
- 2 medium poblano chilis, stemmed, seeded, and finely chopped
- 1 medium jalapeño, stemmed, seeded, and finely chopped
- 3 large celery ribs, chopped
- 1 Tablespoon dried oregano
- 1/8 cup chopped fresh sage or 4 teaspoons dried rubbed sage
- 3/4 cup chopped fresh cilantro
- 1 1/4 cups chicken or fresh turkey giblet broth
- Sea salt to taste
- Preheat oven to 350 degrees. Generously grease a 2 quart or 9×13″ baking dish and set aside.
- Chop bread into one inch cubes and spread evenly over a rimmed baking sheet. Bake until slightly dry, about 10 minutes, and set aside*.
- Sautee Ground Wagyu Beef in a large skillet over medium heat, cooking for about 10 minutes. Using a slotted spoon, transfer to a large bowl. Add butter or olive oil to skillet and allow to melt/heat. Add onion and sauté until softened, about 5 minutes. Add oregano, jalapeño, poblanos, and celery and cook until softened, about 2-3 minutes. Salt to taste.
- Stir in Ground Wagyu Beef along with sage, cilantro, and stock. Bring to simmer and remove from heat, adding additional salt to taste. Lightly toss cornbread into mixture.
- Transfer to a prepared baking dish and bake until tip is crisp and golden brown, about 20 minutes.
*To make this dish gluten free, simply replace the traditional cornbread with gluten free cornbread. We tried it using Bob’s Red Mill Gluten Free Cornbread and it was great!