Taste of Today Recipes

Taste of Today Recipes

Spicy and Sweet Cornbread Stuffing

By Chef Jamie Roraback
|  Friday, Nov 22, 2013  |  Updated 11:52 AM EDT
View Comments (
)
|
Email
|
Print
Spicy and Sweet Cornbread Stuffing

NBCConnecticut.com

advertisement

3 Tbsp. Canola Oil
2 Sweet or Spicy Italian Sausage Links-meat removed from casing
1 Cup Onions-small diced
½ Cup Celery-small diced
½ Cup Apple-peeled, cored and diced
2 Tbsp. Jalapeno Peppers-finely chopped (optional)
1 Cup Corn Kernels-canned drained or frozen thawed
½ Cup Dried Cranberries or any mix of favorite dried fruits
3 Cups Cornbread -broken into ½” pieces
2 Eggs
Salt and Black Pepper to taste


In a large sauté pan, melt the butter. Add the canola oil and sausage. Cook for about 3 minutes or until sausage is nearly cooked through. Add the onions, celery and apple. Cook for about 3 minutes until all is softened and sweet smelling. Add jalapeno peppers, cook for 30 seconds and transfer the mixture into a large bowl. Add the corn kernels, dried cranberries,cornbread, and the eggs . Mix together until incorporated, seasoning with salt and black pepper.

Transfer the mixture into a greased casserole dish, smoothing out to an even depth. This stuffing can be covered and refrigerated until the day needed, or bake in a 400f oven for about 45 minutes or until the top is browned and the inside is hot. Enjoy and Happy Thanksgiving.

Get the latest headlines sent to your inbox!
View Comments (
)
|
Email
|
Print
Leave Comments
Get Fit With NBC Connecticut!
The Health & Wellness Festival is back in... Read more
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out