Monday, November 24, 2008

Recipes: Cornbread Jalapeno Stuffing

We hope that everyone has a great Thanksgiving!

For those of you out there that like a bit of a kick in your food, here is a recipe for a jacked up stuffing.

Jalapeño Cornbread Stuffing

8 cups of broken up cornbread

3 links garlic sausage (removed from skin)

1 cup onion, chopped fine

1 cup celery, chopped

4 jalapeno peppers (seeded and chopped)

1 teaspoon salt

1 teaspoon ancho pepper

1 cup craisins

1 egg (beaten)

2 cups chicken broth

Break up and brown sausage.

Drain and add onions and jalapeño. Cook for roughly five minutes or until onions are translucent.

Add celery, cook for another three minutes.

Place cornbread in a large bowl. Add sausage/onion/celery/pepper mix. Add spices. Add egg. Add craisins. Mix thoroughly. Add enough broth to keep moist.

Place in greased baking dish. Bake at 350 F for 30 minutes or until a crust has formed and stuffing is fully cooked.

Suggestions:

Use Meyer’s Elgin Garlic Sausage. (delicious)

Mix in a sugary corn based cereal to add sweetness.

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