Jalapeño, Sausage and Cornbread Stuffing

SERVINGS

8-10

PREP TIME

15 min

TOTAL TIME

55 min

GLUTEN FREE

NO


All Natural Pork Sausage Roll

This recipe is made with ​a Jones All Natural Roll Sausage.


Spicy jalapeño cornbread pairs wonderfully with savory Jones sausage in this fresh take on classic sausage stuffing.


 Enjoy these main ingredient substitutions:

ingredients
8 cups dried jalapeño cornbread, cut into 1/4-inch cubes
8 tablespoons unsalted butter 
1 (12 oz.) Jones Dairy Farm All Natural Pork Sausage Roll
2 cups chopped yellow onions
2 cups celery, cut into 1/4-inch slices
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
2 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth, divided
2 large eggs

For the Jalapeño Cornbread:

1 1/2 cups unbleached all-purpose flour
1 cup cornmeal 
2 teaspoons baking powder 
1/4 teaspoon baking soda 
1/8 teaspoon cayenne pepper 
1 medium jalapeño, cored, seeded, and chopped fine 
1 teaspoon kosher salt
3/4 cup fontina cheese
3/4 cup sharp cheddar cheese, shredded 
1/3 cup parmesan cheese
1/4 cup light brown sugar, packed 
3/4 cup frozen corn kernels, thawed 
1 cup buttermilk 
2 large eggs 
8 tablespoons unsalted butter, melted and cooled slightly
DIRECTIONS

For the Stuffing:

Heat oven to 350˚F. Lightly butter 9x13-inch casserole dish; set aside. Place cornbread in large bowl and set aside. 

In large skillet, melt butter over medium-high heat. Add sausage, onions and celery. Stir and break up sausage as it cooks, until no longer pink, about 7 minutes. Add to bowl with bread, stir in herbs, salt, and pepper. Drizzle in 1 cup broth, gently toss. 

Whisk together 1 cup broth and eggs in small bowl. Add to bread mixture, gently fold until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted in center registers 160°, about 40 minutes.

For the Jalapeño Cornbread:

Note: Cornbread can be prepared several days in advance.
Heat oven to 400˚F. Spray 8-inch square pan with nonstick spray.

In large bowl whisk together flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt, and cheeses in until combined. Create a well in center; set aside

In food processor or blender, combine brown sugar, corn, and buttermilk, about 5 seconds. Add eggs and process until well combined (a few corn lumps will remain), about 5 seconds longer. Pour mixture into well of dry ingredients and fold dry ingredients into wet. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; use spatula to smooth out. 

Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; remove from pan and allow to cool completely, about 25 minutes. Cut into 1/4-inch pieces and allow to dry out completely, about 2 days. Or place in 200˚F preheated oven and bake for 3 hours. 

Ingredients

Directions

8 cups dried jalapeño cornbread, cut into 1/4-inch cubes
8 tablespoons unsalted butter 
1 (12 oz.) Jones Dairy Farm All Natural Pork Sausage Roll
2 cups chopped yellow onions
2 cups celery, cut into 1/4-inch slices
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
2 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth, divided
2 large eggs

For the Jalapeño Cornbread:

1 1/2 cups unbleached all-purpose flour
1 cup cornmeal 
2 teaspoons baking powder 
1/4 teaspoon baking soda 
1/8 teaspoon cayenne pepper 
1 medium jalapeño, cored, seeded, and chopped fine 
1 teaspoon kosher salt
3/4 cup fontina cheese
3/4 cup sharp cheddar cheese, shredded 
1/3 cup parmesan cheese
1/4 cup light brown sugar, packed 
3/4 cup frozen corn kernels, thawed 
1 cup buttermilk 
2 large eggs 
8 tablespoons unsalted butter, melted and cooled slightly

For the Stuffing:

Heat oven to 350˚F. Lightly butter 9x13-inch casserole dish; set aside. Place cornbread in large bowl and set aside. 

In large skillet, melt butter over medium-high heat. Add sausage, onions and celery. Stir and break up sausage as it cooks, until no longer pink, about 7 minutes. Add to bowl with bread, stir in herbs, salt, and pepper. Drizzle in 1 cup broth, gently toss. 

Whisk together 1 cup broth and eggs in small bowl. Add to bread mixture, gently fold until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted in center registers 160°, about 40 minutes.

For the Jalapeño Cornbread:

Note: Cornbread can be prepared several days in advance.
Heat oven to 400˚F. Spray 8-inch square pan with nonstick spray.

In large bowl whisk together flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt, and cheeses in until combined. Create a well in center; set aside

In food processor or blender, combine brown sugar, corn, and buttermilk, about 5 seconds. Add eggs and process until well combined (a few corn lumps will remain), about 5 seconds longer. Pour mixture into well of dry ingredients and fold dry ingredients into wet. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; use spatula to smooth out. 

Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; remove from pan and allow to cool completely, about 25 minutes. Cut into 1/4-inch pieces and allow to dry out completely, about 2 days. Or place in 200˚F preheated oven and bake for 3 hours.