Hot & Spicy Sausage Cornbread Stuffing - Orrington Farms
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Hot & Spicy Sausage Cornbread Stuffing

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A Spicy Cornbread Stuffing with a vibrant flavor starring hot & spicy sausage, jalapeño pepper and sweet corn.

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  • Prep: 20 mins
  • Cook: 1 hr 10 mins

  • 20 mins

    1 hr 10 mins

    1 hr 30 mins

  • Yields: 8-10 Servings

Ingredients

Cornbread

13 oz. cornbread and muffin mix

2/3 cup milk

1/4 cup butter

2 eggs

Stuffing

1 1/2 cups celery, diced

1 cup onion, finely diced

4 garlic cloves, finely chopped

1 lb ground pork sausage, hot

1/4 tsp crushed red pepper flakes

1 jalapeño pepper, seeded, finely diced

2 cups frozen corn, thawed

1 1/2 tsp chopped fresh or 1/2 tsp dried sage leaves

1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves

1 tsp salt

1/2 tsp pepper

1 cups prepared Orrington Farms® Broth Base - Chicken Flavored Shop Now

Directions

Cornbread

1Preheat oven to 400°F.

2Spray 15x10 pan with cooking spray.

3In large bowl, stir cornbread mix, milk, butter and eggs until combined (batter will be lumpy). Spread batter in pan.

4Bake for 10-12 minutes or until golden brown. Cool in pan 10 minutes.

5While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes.

6Bake for 10 minutes.

7Stir cubes again and bake for 10 to 15 minutes longer or until golden brown on top.

Stuffing

1Meanwhile, in 10-inch skillet, cook celery, onion, garlic and ground pork sausage, over medium-high heat 7 to 10 minutes or until fully cooked, breaking sausage into small pieces; drain if desired. Stir in red pepper flakes and jalapeño into sausage mixture.

2In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.

3Spoon dressing into ungreased 13x9 glass baking dish. Cover with foil; bake for 25-30 minutes or until hot in center.