Cornbread and sausage stuffing

1 Review

Southwest Cornbread and Sausage Stuffing

Breakfast Sausage Appetizer Idea

Once you’ve tried this cornbread stuffing, you’ll never go back. Poblano peppers add a smoky heat to complement the savory Jones Dairy Farm breakfast sausage.

Cornbread and sausage stuffing
8
Servings
30 mins
Prep Time
1 hr
10 mins
Total Time
Contains Gluten icon
Contains Gluten

Ingredients

Amount / Quantity Ingredients
1 cup

Flour (for cornbread)

1 cup

Cornmeal (for cornbread)

2/3 cup

Granulated Sugar (for cornbread)

1 teaspoon

Salt (for cornbread)

3 1/2 teaspoons

Baking Powder (for cornbread)

1

Egg (for cornbread)

1 cup

Milk (for cornbread)

1/3 cup

Vegetable Oil (for cornbread)

4

Poblano Peppers

Olive Oil

4 cups

Chicken Stock

1/2 cup

Butter

1

Onion, finely chopped

2 teaspoons

Oregano

2 teaspoons

Cumin

1 teaspoon

Salt

1/2 teaspoon

Black Pepper

1 (16 oz)

All Natural Pork Sausage Roll

2 1/2 cups

Frozen Corn

4 cups

White Bread*, cubed

6 cups

Cornbread*, cubed

Directions

  1. For the ​Corn ​Bread:

    Preheat oven to 400˚F. Butter 9-inch round cake pan, or 12 muffin cups.

  2. In medium bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined. Pour into pan.

  3. Bake for 25 minutes for cake pan, or 15 minutes for muffins. A toothpick inserted in center should come out clean.

  4. For the ​Stuffing:

    Preheat broiler. Set poblano peppers on baking sheet and drizzle with olive oil, rub peppers with hands to coat. Place under broiler; cook about 5 minutes per side, until charred and starting to blister. Remove from oven, immediately place peppers into bowl and cover with foil or plastic wrap. Let stand 15 minutes.

  5. Using paper towels or kitchen towel, peel away skin. Remove stem and seeds, and finely chop. (You can do this step up to a week in advance, just store diced peppers in an air tight container in fridge.)

  6. Preheat oven to 350˚F.

  7. In saucepan, bring chicken stock, butter, onion, and diced poblano peppers to boil. Add oregano, cumin, salt and pepper. Reduce heat and simmer 20 minutes.

  8. Meanwhile, in large skillet brown sausage until fully cooked. Remove sausage from pan; set aside. Add corn to same skillet and sauté until golden brown.

  9. In very large bowl, toss together white bread, corn bread, sausage and corn. Slowly add chicken stock mixture, mixing until bread is just moist (not soggy). You may not use all stock. Pour bread mixture into buttered 2.5 quart baking dish. Cover and bake 35-40 minutes.

     

    *Note:

    You can cube both breads and let sit out for a day or two to dry out if you have time. Or, bake bread cubes at 300˚F for 30-40 minutes until slightly crispy.

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Ratings and Reviews

5

Everyone was asking for the recipe

Everyone was asking for the recipe for this stuffing. I would highly recommend getting the bread made/cubed at least a day before making the stuffing. Allowing time for the bread to dry is super helpful when getting this all mixed up. The peppers, corn and cornbread add amazing flavors without adding too much spice. I'll go back to this recipe again and again.

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