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..
Sausage Jalapeno Cornbread Stuffing
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Servings: 12 servings
Calories: 3209 kcal
Sausage Jalapeno Cornbread Stuffing crispy on the outside, and moist and delicious on the inside. Its a great all around stuffing to bring to the table!
1/2 shallot 2 cloves garlic 1 stalk celery 1 jalapeno 1 Fresno pepper 1 potato peeled and cubed 3/4 cup chicken broth 1 lb mild Italian sausage 1 bag 14oz cornbread stuffing 12 tbsp butter stick and a half 1 can cream of chicken
Preheat oven to 350F. Chop garlic, shallots, celery, peppers and potato. Set aside.
Brown sausage in a pan. place into a bowl and set aside. Use chicken broth to deglaze pan. Pour deglazed sauce into the bowl with sausage.
In the same pan, brown shallots, garlic and potato in 8 tbsp of butter. Stir in cornbread stuffing and chopped peppers. Pour in sausage with deglazed broth. Stir until evenly incorporated
Remove from heat and stir in cream of chicken. Pour stuffing into a greased baking dish. Top with remaining butter, thinly sliced. Optionally add one more jalapeno and Fresno pepper thinly sliced to add a little more heat.
Bake for 30 minutes until top of stuffing is nice and crispy. Calories: 3209 kcal | Carbohydrates: 58 g | Protein: 81 g | Fat: 297 g | Saturated Fat: 143 g | Cholesterol: 730 mg | Sodium: 7331 mg | Potassium: 2400 mg | Fiber: 7 g | Sugar: 4 g | Vitamin A: 5055 IU | Vitamin C: 82 mg | Calcium: 250 mg | Iron: 16 mg