Jeff and I made this together tonight. It was easy and fast. We used turkey sausage. This recipe is from Woman’s Day April 2011.
Sausage, Pepper & Cornbread Skillet Pie
- 2 tsp olive oil
- 1 lb Italian sausage links
- 2 large red bell peppers, sliced
- 1 large onion, sliced
- 3 cloves garlic, finely chopped
- 1 bunch Swiss chard, stems discarded, leaves coarsely chopped (about 8 cups)
- Kosher salt and pepper
- 1 8.5-oz box corn muffin mix
- 1/2 cup grated Parmesan (2 oz)
- 1/3 cup milk
- 1 large egg
Heat oven to 400°F. Heat the oil in a large cast-iron skillet over medium heat. Add the sausage and cook, turning, until browned on all sides, 3 to 4 minutes. Transfer the sausages to a cutting board and cut into 1-in. pieces.
Add the peppers and onion to the skillet and cook, stirring occasionally, for 4 minutes; stir in the garlic. Add the chard, 1/2 tsp salt and 1/4 tsp pepper, and cook until the chard is beginning to wilt, 1 to 2 minutes. Remove from heat and stir in the sausage.
Meanwhile, in a bowl, whisk together the corn muffin mix, Parmesan and 1/4 tsp pepper. Add the milk and egg and mix to combine. Spread the batter over the sausage mixture, leaving a 1/2-in. border. Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes.