Stuffing is my absolute FAVORITE part of Thanksgiving! Funny enough I used to hate it though, until I found out that cornbread stuffing was an option…..YUM! Being from the southwest I love food with a kick to it and this certainly has just that!! I wanted to share this recipe with you all to either try this Thanksgiving or next, I promise you it is amazing and you should try it out sometime! Happy cooking to you all!
3 onion, chopped (yellow or white or mix)
1 c celery, chopped
8 clove garlic, chopped
2 cans (4oz) chopped green chiles
1 can (4oz) jalapeño
2 recipes cornbread (6c)
1 tsp sage
3 tsp cumin
2 red bell peppers
2 lbs sage-flavored sausage
2 eggs, beaten
4 c chicken broth
Make cornbread. Break cornbread into small pieces. Bake at 250 degree oven for 45 min to dry.
Grease a 4 qt baking dish.
Saute in butter onion, celery, garlic, green chile, jalapeño, cumin, sage until lightly browned. Set aside.
Saute sausage and red peppers until lightly browned. Drain grease.
Toss onion and sausage mixture with beaten eggs and cayenne. Add in dried cornbread. Spoon into greased baking dish and refrigerate if necessary.
*you can make the stuffing to this point the day before and refrigerate overnight
When preparing to bake, heat oven to 350 degrees and bring casserole to room temperature.
Pour chicken broth over and bake for about half an hour, covered. Return to oven uncovered for another 10 – 15 minutes. Or longer….just watch it, you want it to get browned on top but not burnt.
I hope you all enjoy this recipe! It is one of my favorite recipes ever. I am thankful for so much this year….my healthy amazing family, the beautiful world we live in and so much more. I hope you have a moment to sit down and reflect on your year and find joy in your world and the circumstances you live. Life isn’t perfect but it is beautiful ☺️