Roast peppers over an open-flame or roast them following this tutorial. Place in a large mixing bowl. Once blackened, place them in a plastic bag and let sit for 15 minutes. Once they’re cool enough to handle, peel the skin off, remove stems and seeds and roughly chop.

Meanwhile, in a large skillet over medium heat, brown the turkey sausage. Once finished cooking, spoon sausage from pan into the large mixing bowl, leaving the fat from the sausage in the pan.

Saute celery and onion in the turkey fat for 5 minutes. Add garlic and poblanos and cook for 1 minute longer. Add to the sausage.

In a small bowl, combine egg, chicken stock, salt and pepper, whisk to combine. Set aside.

Add cornbread stuffing to the mixing bowl and toss with a spoon to combine. Slowly pour in the wet ingredients, tossing gently to combine.

Spray a 13×9-inch pan with Pam Original and pour stuffing into the pan. Sprinkle the top with paprika and dot with butter.

Cover and refrigerate if not cooking that day.

Bake on 350 degrees for 30minutes, until heated through and crunchy on top.