Southwestern Style Cornbread and Sausage Stuffing Recipe

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A festive stuffing with a little kick.
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  • 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)
Container: 8x8 baking dish or 9x13 if doubling the recipe
20 mins
1 hr
1.25 hrs
  • 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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