CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SOUTHWESTERN STYLE CORNBREAD AND SAUSAGE STUFFING

Shelly's
recipe box

Printview my recipes
this recipe viewed 14 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Dressing and Stuffing
    Prep Time:       Cook Time:       Total Time:  

6 cups cornbread, cubed
1 red pepper, chopped
1 cup celery, chopped
1/2 cup parsley
1 tbsp oregano and rosemary
1/2 lb fresh ground Italian sausage
1/2 cup green onion, chopped
1 chipotle pepper in adobo sauce, minced
2 cups turkey or chicken broth
2 large eggs, slightly beaten
1/4 cup unsalted butter or olive oil

Make cornbread according to package directions or use your favorite cornbread recipe. Allow to cool then cut into 1/2 inch chunks. Put bread cubes in a large mixing bowl. Add parsley, oregano and green onions. Toss together.

Cook Italian sausage, breaking it up as it cooks. Add red pepper, onion, chipotle pepper in adobo sauce and cook until sausage is browned and vegetables are tender. Add to cornbread cubes in bowl, mix. Add in the turkey or chicken broth. Mix thoroughly.

Allow to sit for a couple of minutes for the bread to absorb the liquid. The bread should be moist, not soggy. If dry, add 1/2 cup more liquid at a time. Taste mixture. Add salt and pepper if necessary. If you like it a little richer, add in 1/4 cup of melted butter or olive oil.

Once satisfied with the flavor, add 2 large eggs, slightly beaten. Heat oven to 375. Grease baking dish or spray with nonstick cooking spray. Spread stuffing in dish, cover tightly with foil and bake for 30 minutes. Remove foil and bake 20-30 minutes more, or until the top is lightly browned. Serves 8



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Southwestern Cornbread Stuffing
   by sgre52160



4 chorizo sausages 2 cups yellow corn meal 2 tsp baking powder 1 tsp baking soda 2 cups buttermilk 4 large eggs 1/4 cup melted unsalted butter 2 cups canned cream style corn 2 cups gra




Cornbread And Sausage Stuffing I
   by sgre52160



1 lb fresh bulk sausage 1 1/2 cups chopped onion 1/2 cup chopped celery 8 cups crumbled cornbread or mixed with dried bread cubes 1 1/2 cups pecans, chopped, optional 1/4 cup dry sherry, chicken




Cornbread And Sausage Stuffing Ii
   by sgre52160



2 tsp olive oil 1 clove garlic, minced 1/2 cup butternut squash, diced 1/4 cup carrots, diced 1/4 cup sun dried tomatoes, diced 1/4 cup chorizo sausage, cooked, drained and crumbled 2 tsp ground




Andouille Sausage Stove Top Cornbread Stuffing
   by sgre52160



2 cups Andouille sausage, diced 1 cup Yellow onion, diced 1 cup Celery, diced 2 cups Green pepper, diced 1 tbsp Roasted garlic 1 tbsp Creole seasoning 3 cups Chicken stock 3 1/2 cups Jal




Cock 'n' Bull Restaurant's Cornbread Stuffing With Sausage And Apples
   by LittleSumo









view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.