Are you looking for a Thanksgiving dish with a twist? This Southwestern stuffing is the way to go! It’s a side dish my family has been making for years, passed along by a neighbor in my hometown of San Diego. We always make a traditional stuffing, but love adding this dish to the Thanksgiving table.
It’s a few simple ingredients, mixed together and baked for a short time, which is key when your foods are fighting for oven space! I use two of the inexpensive Jiffy corn muffin mixes, which is cost effective and quite tasty!
As you’re prepping for other Thanksgiving dishes, you can slice and dice these ingredients: celery, onion, garlic, and jalapeno. I seed those to take out some of the heat, but you can keep some seeds for extra spice. Toss in corn (I use frozen), cooked sausage (you can even find fully cooked at the store) and fresh thyme and you’re almost done! Chicken broth is your binding agent. You want to make sure the mixture is very wet, but not soupy. Bake for 45 minutes and voila! You have a side dish that will have people asking for seconds!
Jalapeno Cornbread Stuffing
1lb sausage, cooked and crumbled
1/2 cup butter
2 medium onions, chopped
6 celery ribs, chopped
4 jalapeno peppers, seeded and chopped
4 garlic cloves, minced
1 cup fresh or frozen corn kernels
2 tsp of fresh or dried thyme
8 cups crumbled cornbread, best if it’s a day old
2 to 3 cups of chicken broth
salt and pepper to taste
Preheat oven to 400 degrees. In a skillet, cook sausage and drain. Set aside. In same skillet, melt butter on medium heat. Add celery, onion, garlic and jalapeño and cook until softened. Add corn, thyme, salt and pepper. Cook for another few minutes.
In a large bowl, mix corn bread crumbs and vegetable mixture with sausage and two cups of broth. Add more broth if the mixture is dry. It should be wet, but not soupy. Spoon mixture into a casserole dish and cook covered for 20 minutes. Uncover and cook for another additional 20-30 minutes, until the top is slightly browned.
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