Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries

Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries





Thanksgiving is quickly approaching and it’s about time to start planning your menu.  When people think of Thanksgiving they think of turkey, but in my opinion, the most important Thanksgiving dish is the stuffing.  Seriously, is there another dish that tastes more like Thanksgiving than stuffing?  My family has shown that they are willing to go without turkey, (we do a standing rib roast) but no one has ever even thought about giving up stuffing.  This recipe for Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries is a variation of the stuffing I’ve eaten every Thanksgiving for my entire life.

Notes

This recipe for Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries is just a guideline.  I encourage you to change it up and make it your own.  Cornbread is traditional with my family, but you can use crusty French or Italian bread, or even a sourdough.  I used onions, celery and apple, but you can add carrots, mushrooms, fennel, or plenty of other vegetables.  I’ve seen people add pecans or other nuts to add a textural contrast, and I’ve seen people add spinach or kale to add more vegetables.

There is one part of this recipe I wouldn’t change, especially if you are making this for Thanksgiving, and that is the combination of herbs.  The combination of thyme, rosemary, and sage tastes like Thanksgiving.  You can literally change anything else and this recipe will still feel like it belongs on your holiday table, but if you change those herbs you’ll notice that they are missing.

The amount of chicken broth you’ll need for this dish is impossible to say because it all depends on how much moisture is in your bread.  The stuffing should be wet enough that the chunks of bread stick together, but you don’t want the crusty edges to get soggy.  Those edges brown in the oven and provide texture in the final dish.

Need more holiday ideas try my Potato Gratin with Roasted Hatch Chilies,  Glazed Carrots or my Mashed Sweet Potatoes with Chipotles and Maple Syrup.




Ingredients

For the Jalapeno Cornbread

2 1/2 cups of all-purpose flour

1 1/2 cups of cornmeal

1/2 cup of sugar

4 tsp baking powder

1 tsp salt

2 cups of milk

1/2 cup of vegetable oil

2 beaten eggs

3 diced jalapenos

1/2 a stick of butter cut into chunks

For the stuffing

1 loaf of day-old jalapeno cornbread cut into chunks

1.5 lbs. of high quality sausage

2 onions, diced

2 ribs of celery, diced

1 honey crisp apple, diced

4 cloves of garlic, minced

1 stick of butter

2  to 3 1/2 cups of chicken or turkey stock (preferably homemade)

2 eggs

1 cup of dried cranberries

1 Tbsp each of sage, thyme, rosemary, and parsley minced

Salt and pepper to taste

Directions

  1. Place your 12-inch cast-iron skillet in your oven and heat to 500 degrees.
  2. Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.  In a separate bowl mix the eggs, milk, oil, and jalapenos.  Stir the wet ingredients into the dry ingredients and mix until just combined.
  3. Lower the oven to 400 degrees and melt the chunks of butter in the skillet.  Carefully, pour the batter into the skillet and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  4. Once cool, cut the cornbread into large chunks and leave out uncovered overnight.
  5. The next day, preheat your oven to 350 degrees and grease a large baking dish with butter or non-stick spray.  Brown the sausage in a large skillet.  Once browned, set aside in a large bowl, leaving as much of the rendered fat in the pan as possible.  Melt the stick of butter in the skillet and saute the onions, celery, apple, and garlic until softened.
  6. Once softened, put the vegetables in the bowl with the sausage and allow to cool.  Once, cool enough to handle, add the day-old cornbread, dried cranberries, eggs, and herbs and combine with your hands.  Put the stuffing into the greased baking dish, and add chicken stock until the stuffing is moistened, but not wet.  Bake for an hour or until the top is golden brown, but the center is still moist.  Serve hot.


Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries

Total Time: 1 hour, 30 minutes

Number of servings: 8

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Ingredients

  • For the Jalapeno Cornbread
  • 2 1/2 cups of all-purpose flour
  • 1 1/2 cups of cornmeal
  • 1/2 cup of sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 cups of milk
  • 1/2 cup of vegetable oil
  • 2 beaten eggs
  • 3 diced jalapenos
  • 1/2 a stick of butter cut into chunks
  • For the stuffing
  • 1 loaf of day-old jalapeno cornbread cut into chunks
  • 1.5 lbs. of high quality sausage
  • 2 onions, diced
  • 2 ribs of celery, diced
  • 1 honey crisp apple, diced
  • 4 cloves of garlic, minced
  • 1 stick of butter
  • 2 to 3 1/2 cups of chicken or turkey stock (preferably homemade)
  • 2 eggs
  • 1 cup of dried cranberries
  • 1 Tbsp each of sage, thyme, rosemary, and parsley minced
  • Salt and pepper to taste

Instructions

  1. Place your 12-inch cast-iron skillet in your oven and heat to 500 degrees.
  2. Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate bowl mix the eggs, milk, oil, and jalapenos. Stir the wet ingredients into the dry ingredients and mix until just combined.
  3. Lower the oven to 400 degrees and melt the chunks of butter in the skillet. Carefully, pour the batter into the skillet and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  4. Once cool, cut the cornbread into large chunks and leave out uncovered overnight.
  5. The next day, preheat you oven to 350 degrees and grease a large baking dish with butter or non-stick spray. Brown the sausage in a large skillet. Once browned, set aside in a large bowl, leaving as much of the rendered fat in the pan as possible. Melt the stick of butter in the skillet and saute the onions, celery, apple, and garlic until softened.
  6. Once softened, put the vegetables in the bowl with the sausage and allow to cool. Once, cool enough to handle, add the day-old cornbread, dried cranberries, eggs, and herbs and combine with your hands. Put the stuffing into the greased baking dish, and add chicken stock until the stuffing is moistened, but not wet. Bake for an hour or until the top is golden brown, but the center is still moist. Serve hot.

Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries
Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries

17 Replies to “Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries”

  1. Well you at least gave us an idea of your recipe where to start with. I love this spicy friend and usual I eat them with chips, cheese and where every they go along with. Will try a variation of your recipe

  2. i’m going to have to try that jalapeño cornbread stuffing recipe that sounds really good and I’ve never tried anything like that. I am glad I read this!

  3. Thanksgiving was not a holiday I was familiar with, until a few years ago. But I’ve noticed in my husband’s family and on our friends’ tables, that the stuffing is the real deal! You are right! And this one with cornbread is such a great modification!

  4. Ummmmmm this looks so good!!! I am always looking for a way to mix it up at the holiday’s especially Thanksgiving where it is the same old same old. P.S Cornbread Dressing is traditional with my family too, it’s southern thing!

  5. Hi Jeff, You are a nominee for the Bloggers award. Really enjoyed the mouth watering recipes you share with us; I must try one of them this Christmas holidays. I will be announcing the award winner on Friday.

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