Floribean Stuffing with Sausage

SERVINGS

6

PREP TIME

30 min

TOTAL TIME

60 min

GLUTEN FREE

NO



Shrimp, cilantro, red bell pepper and lime juice add tropical flair to this inventive stuffing recipe.


 Enjoy these main ingredient substitutions:

ingredients
1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1 cup chicken stock
1/2 cup fresh shrimp, deveined and tails removed
2 cups stale cornbread, crumbled
1/3 cup fresh cilantro, roughly chopped
​Juice from 1 lime
2 tablespoons orange juice
DIRECTIONS
Preheat oven to 350°F.

Cook sausage in medium skillet over medium heat. Once cooked through, remove from pan and set aside; reserve grease in skillet. In same skillet, add onion and bell peppers; sauté over medium heat until vegetables are soft, about 5-7 minutes; set aside.

In small saucepan, bring chicken stock to boil; add shrimp and cook 3-5 minutes until pink and cooked through. Set shrimp aside and reserve chicken stock.

In large bowl, combine cornbread, cooked sausage, vegetables, fresh cilantro, chicken stock, lime juice and orange juice. Mix well and transfer to greased 1.5- quart baking dish.

Bake 25-30 minutes, or until heated through. Remove stuffing from oven and garnish with shrimp and additional cilantro before serving.

Ingredients

Directions

1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1 cup chicken stock
1/2 cup fresh shrimp, deveined and tails removed
2 cups stale cornbread, crumbled
1/3 cup fresh cilantro, roughly chopped
​Juice from 1 lime
2 tablespoons orange juice
Preheat oven to 350°F.

Cook sausage in medium skillet over medium heat. Once cooked through, remove from pan and set aside; reserve grease in skillet. In same skillet, add onion and bell peppers; sauté over medium heat until vegetables are soft, about 5-7 minutes; set aside.

In small saucepan, bring chicken stock to boil; add shrimp and cook 3-5 minutes until pink and cooked through. Set shrimp aside and reserve chicken stock.

In large bowl, combine cornbread, cooked sausage, vegetables, fresh cilantro, chicken stock, lime juice and orange juice. Mix well and transfer to greased 1.5- quart baking dish.

Bake 25-30 minutes, or until heated through. Remove stuffing from oven and garnish with shrimp and additional cilantro before serving.