 | | Directions |
- Make cornbread according to package directions or use your favorite cornbread recipe.
- Allow to cool then cut into 1/2 inch chunks.
- Put bread cubes in a large mixing bowl.
- Add parsley, oregano and green onions. Toss together.
- Cook Italian sausage, breaking it up as it cooks.
- Add red pepper, onion, chipotle pepper in adobo sauce and cook until sausage is browned and vegetables are tender.
- Add to cornbread cubes in bowl, mix.
- Add in the turkey or chicken broth.
- Mix thoroughly.
- Allow to sit for a couple of minutes for the bread to absorb the liquid. The bread should be moist, not soggy. If dry, add 1/2 cup more liquid at a time.
- Taste mixture.
- Add salt and pepper if necessary.
- If you like it a little richer, add in 1/4 cup of melted butter or olive oil.
- Once satisfied with the flavor, add 2 large eggs, slightly beaten.
- Heat oven to 375°.
- Grease baking dish or spray with nonstick cooking spray.
- Spread stuffing in dish, cover tightly with foil and bake for 30 minutes.
- Remove foil and bake 20-30 minutes more, or until the top is lightly browned.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 8x8 baking dish or 9x13 if doubling the recipe
Servings: 8
|  | | Ingredients | | - | | 6 cups cornbread - cubed |
| - | | 1 red pepper - chopped |
| - | | 1 cup celery - chopped |
| - | | 1/2 cup parsley |
| - | | 1 tablespoon oregano |
| - | | 1 tablespoon rosemary |
| - | | 1/2 pound fresh ground Italian sausage |
| - | | 1/2 cup green onion - chopped |
| - | | 1 chipotle pepper in adobo sauce - minced |
| - | | 2 cups homemade or canned turkey or chicken broth |
| - | | 2 large eggs - slightly beaten |
| - | | 1/4 cup unsalted butter or olive oil (optional) |
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