Jalapeño & Cashew Sausage Stuffing
(12 ounces each) Johnsonville® Original Recipe Breakfast Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
celery ribs, chopped
jalapeño peppers, seeded and finely chopped
(12-14 ounces) herb seasoned stuffing cubes
pepper jack cheese, cut into 1/4-inch cubes (about 1-1/2 cups)
2 to 2-1/2
eggs, lightly beaten
Preheat oven to 325°F.
In a large skillet, cook sausage over medium heat for 5 minutes. Add the celery, onions and jalapeño peppers. Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender. Stir in chili powder.
In a large bowl combine the stuffing cubes and sausage mixture.
Add pepper jack cheese and cashews. Stir in broth and eggs; toss to combine.
Spoon into a greased 13-in. x 9-in. baking dish.
Cover and bake for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer reads 160°F and top is lightly browned.