Recipes

Spicy Jalapeno & Cheddar Cornbread Stuffing

hour

70 minutes

Staid stuffing? No, thank you. We like one with a little kick – from a zippy combination of jalapenos, cheddar and Johnsonville All Natural Fresh Italian Mild Ground Sausage. Rounding out the spiciness is an unbeatable selection of herbs, like parsley, sage and thyme. It’s delicious to the max.

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For the Cornbread:
1.5 cups
unbleached all-purpose flour
1 cup
cornmeal
2 tsp.
baking powder
1/4 tsp.
baking soda
1/4 tsp.
cayenne pepper
1
medium jalapeno chili, seeded and finely chopped
1 tsp.
salt
3/4 cup
provolone cheese
3/4 cup
grated, sharp cheddar cheese
1/3 cup
parmesan cheese
1/4 cup
brown sugar
3/4 cup
canned corn kernels
1 cup
buttermilk
2
large eggs
8 tbsp.
unsalted butter
For the Stuffing:
8 cups
jalapeno cheddar cornbread
8 tbsp.
unsalted butter
1 package
(13.23 ounces/375 g) JOHNSONVILLE® All Natural Fresh Italian MILD Ground Sausage
2 cups
diced yellow onion
2 cups
chopped celery
1/2 cup
chopped flat-leaf parsley
2 tbsp.
chopped fresh sage
1 tbsp.
chopped fresh thyme
2 tsp.
kosher salt
1 tsp.
ground black pepper
2 cups
low-sodium chicken broth
2
large eggs

Cornbread Preperation:
Heat oven to 400 degree F. Grease an 8-inch pan with butter.
In large bowl, mix together flour, cornmeal, baking powder, baking soda, cayenne, jalapeno, salt and cheeses until evenly combined.
In a food processor / blender, combine brown sugar, corn kernels and buttermilk until smooth. Approx 5 seconds. Add eggs and mix again.
Create well in center of flour mixture and pour in liquid from food processor / blender. Fold in dry ingredients until moistened. Pour batter into 8-inch pan and smooth out surface evenly. Bake until golden brown and center is fully cooked through. Approx. 25 - 35 minutes. Let cool on wire rack and cut into small pieces.
Allow cornbread pieces to dry out completely. Approx. 1 - 2 days.
Stuffing Preperation:
Heat oven to 350 degrees F. Lightly butter casserole dish and set aside.
In a large skillet, melt butter over medium heat. Add Johnsonville All Natural Fresh Italian Mild Ground Sausage and chopped onion. Break up ground sausage, cooking until sausage is fully browned; approx. 7 minutes. Remove sausage from pan and place on to papertowel lined plate to remove fat.
Combine sausage and diced cornbread; stir in parsley, sage, thyme, salt and pepper. Evenly pour over 1 cup of chicken broth; gently combine.
Whisk together remaining cup chicken broth and eggs in small bowl. Add to cornbread mixture and gently combine.
Transfer mixture to buttered casserol dish, cover with foil and bake until heated through; approx. 40 minutes.