Recipes - print - Southwestern Style Cornbread and Sausage Stuffing

Southwestern Style Cornbread and Sausage Stuffing - Recipe

A festive stuffing with a little kick.
view recipe online: https://www.recipetips.com/recipe-cards/t--2777/spinach-and-cheese-quiche.asp
Southwestern Style Cornbread and Sausage Stuffing Recipe
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.
 
 
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)