Southwestern Style Cornbread and Sausage Stuffing Recipe
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A festive stuffing with a little kick.
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6 cups cornbread - cubed
1 red pepper - chopped
1 cup celery - chopped
1/2 cup parsley
1 tablespoon oregano
1 tablespoon rosemary
1/2 pound fresh ground Italian sausage
1/2 cup green onion - chopped
1 chipotle pepper in adobo sauce - minced
2 cups homemade or canned turkey or chicken broth
2 large eggs - slightly beaten
1/4 cup unsalted butter or olive oil (optional)
:8x8 baking dish or 9x13 if doubling the recipe
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.
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.
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.
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