Spicy and Sweet Cornbread Stuffing - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Spicy and Sweet Cornbread Stuffing



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    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.