Jalapeño, Sausage and Cornbread Stuffing

Servings

15 mins

Prep Time

55 mins

Total Time

Contains Gluten

Ingredients

Amount / Quantity	Ingredients
8 cups	Dried Jalapeño Cornbread, cut into 1/4-inch cubes
8 tablespoons	Unsalted Butter
1 (16 oz.)	All Natural Pork Sausage Roll
2 cups	Chopped Yellow Onions
2 cups	Celery, cut into 1/4-inch slices
1/2 cup	Chopped Flat-Leaf Parsley
2 tablespoons	Chopped Fresh Sage
2 tablespoon	Chopped Fresh Thyme
2 teaspoons	Kosher Salt
1 teaspoon	Freshly Ground Black Pepper
2 cups	Low-Sodium Chicken Broth, divided
2	Large Eggs
1 1/2 cups	Unbleached All-Purpose Flour (for cornbread)
1 cup	Cornmeal (for cornbread)
2 teaspoons	Baking Powder (for cornbread)
1/4 teaspoon	Baking Soda (for cornbread)
1/8 teaspoon	Cayenne Pepper (for cornbread)
1 medium	Jalapeño, cored, seeded, and chopped fine (for cornbread)
1 teaspoon	Kosher Salt (for cornbread)
3/4 cup	Fontina Cheese (for cornbread)
3/4 cup	Sharp Cheddar Cheese, shredded (for cornbread)
1/3 cup	Parmesan Cheese (for cornbread)
1/4 cup	Light Brown Sugar, packed (for cornbread)
3/4 cup	Frozen Corn Kernels, thawed (for cornbread)
1 cup	Buttermilk (for cornbread)
2	Large Eggs (for cornbread)
8 tablespoons	Unsalted Butter, melted and cooled slightly (for cornbread)

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Directions

For the Stuffing:
Heat oven to 350˚F. Lightly butter 9×13-inch casserole dish; set aside. Place cornbread in large bowl and set aside.
In large skillet, melt butter over medium-high heat. Add sausage, onions and celery. Stir and break up sausage as it cooks, until no longer pink, about 7 minutes. Add to bowl with bread, stir in herbs, salt, and pepper. Drizzle in 1 cup broth, gently toss.
Whisk together 1 cup broth and eggs in small bowl. Add to bread mixture, gently fold until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted in center registers 160°, about 40 minutes.
For the Jalapeño Cornbread:
Note: Cornbread can be prepared several days in advance.
Heat oven to 400˚F. Spray 8-inch square pan with nonstick spray.
In large bowl whisk together flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt, and cheeses in until combined. Create a well in center; set aside
In food processor or blender, combine brown sugar, corn, and buttermilk, about 5 seconds. Add eggs and process until well combined (a few corn lumps will remain), about 5 seconds longer. Pour mixture into well of dry ingredients and fold dry ingredients into wet. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; use spatula to smooth out.
Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; remove from pan and allow to cool completely, about 25 minutes. Cut into 1/4-inch pieces and allow to dry out completely, about 2 days. Or place in 200˚F preheated oven and bake for 3 hours.