Description
Jalapeños, cheddar, and sausage give this cornbread stuffing a kick. A Thanksgiving side thats anything but ordinary!
Ingredients
Units
Scale
- 8 cups (1893 ml) dried cornbread
- 8 tablespoons unsalted butter
- 1 (340 g) Jones Dairy Farm Pork Sausage
- 2 cups (473 ml) chopped yellow onions
- 0.5 cups (118 ml) 1/4-inch slices celery
- 0.5 cups (118 ml) chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups (473 ml) low-sodium chicken broth
- 2 large eggs
- 1.5 cups (355 ml) unbleached all-purpose flour
- 1 cup (237 ml) cornmeal
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.125 teaspoon cayenne pepper
- 1 medium jalapeño chile
- 1 teaspoon Kosher salt
- 0.75 cups (178 ml) fontina cheese
- 0.75 cups (178 ml) sharp cheddar cheese
- 0.33 cups (80 ml) parmesan cheese
- 0.25 cups (60 ml) packed light brown sugar
- 0.75 cups (178 ml) (3.5 ounces) frozen corn kernels
- 1 cup (237 ml) buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter
Instructions
- Stuffing
- Preheat oven to 350°F (177°C). Lightly butter a 9×13 casserole pan and set aside.
- In a large skillet, melt butter over medium-high heat. Add sausage and onions, stir and break up sausage; cook until sausage is cooked through, about 7 minutes. Add to a bowl with bread, then stir in herbs, salt, and pepper.
- Drizzle in 1 cup of broth and gently toss.
- Whisk together 1 cup of broth and eggs in a small bowl. Add to the bread mixture and gently fold until thoroughly combined.
- Transfer to the prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center registers 160°F (71°C), about 40 minutes.
- Cornbread
- Preheat oven to 400°F (204°C). Cover an 8-inch square pan with nonstick spray.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt, and cheeses until combined. Create a well in the center and set aside.
- In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
- Add eggs and process until well combined (a few corn lumps will remain), about 5 seconds longer.
- Pour the wet mixture into the well of dry ingredients and begin folding until just combined. Add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into the prepared baking dish and use an offset spatula to smooth out the surface.
- Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
- Cool on a wire rack for 10 minutes; remove from pan and allow to cool for about 25 minutes.
- Cut into ¼ inch pieces and allow to dry out completely, about 2 days, or place in a 200°F (93°C) oven and bake for 3 hours.
Notes
- For a richer flavor, use homemade cornbread instead of store-bought.
- To prevent soggy stuffing, ensure the cornbread is completely cooled and dried before adding it to the sausage mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 100