Spicy sausage jalapeno cornbread stuffing is a great way to get your spicy fans excited for another helping!
It’s crispy on the outside, and moist and delicious on the inside. Its a great all around stuffing to bring to the table!
Stuffing can be made so many ways, sourdough, cornbread, inside the turkey or separate from the turkey.
Then there’s the debate of the oyster. Do put oysters in your stuffing or not?
Well I’m sweeping that conversation to the side and sticking with a good ol sausage cornbread stuffing.
But to make this cornbread stuffing stand on its own. I’m spicing it up with jalapeno, and using a cream of chicken to give it a nice hearty texture.
It also gives it a creamier texture on the inside, while you can crisp it up on the outside.
To control the creamy-to-crispy ration on your sausage jalapeno cornbread stuffing, you’ll want to change the size and depth of your baking dish. The deeper the dish, the creamier the stuffing.
I’ve tried this on a shallower 13×9 baking dish and prefer it better than a deeper dish as pictured. But it’s up to to you!
This sausage jalapeno cornbread stuffing is hearty from the potato and sausage, with a kick from the jalapeno and Fresno peppers.
If you’re really in for a burn, give this recipe a shot with Serrano peppers.
And if you’re a glutton for pain go ahead and go with a Carolina reaper, but something tells me you’re going to have a bad Thanksgiving..