Stuffing with Sausage

Jalapeño, Sausage and Cornbread Stuffing

Stuffing with Sausage
10
Servings
15 mins
Prep Time
55 mins
Total Time
Contains Gluten icon
Contains Gluten

Ingredients

8 cups

Dried Jalapeño Cornbread, cut into 1/4-inch cubes

8 tablespoons

Unsalted Butter

1 (12 oz.)

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

1 1/2 cups

Unbleached All-Purpose Flour (for cornbread)

1 cup

Cornmeal (for cornbread)

2 teaspoons

Baking Powder (for cornbread)

1/4 teaspoon

Baking Soda (for cornbread)

1/8 teaspoon

Cayenne Pepper (for cornbread)

1 medium

Jalapeño, cored, seeded, and chopped fine (for cornbread)

1 teaspoon

Kosher Salt (for cornbread)

3/4 cup

Fontina Cheese (for cornbread)

3/4 cup

Sharp Cheddar Cheese, shredded (for cornbread)

1/3 cup

Parmesan Cheese (for cornbread)

1/4 cup

Light Brown Sugar, packed (for cornbread)

3/4 cup

Frozen Corn Kernels, thawed (for cornbread)

1 cup

Buttermilk (for cornbread)

2

Large Eggs (for cornbread)

8 tablespoons

Unsalted Butter, melted and cooled slightly (for cornbread)

Directions

  1. For the Stuffing:

    Heat oven to 350˚F. Lightly butter 9×13-inch casserole dish; set aside. Place cornbread in large bowl and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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.

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