That title is a bold statement right? You’d think so, but you’d be wrong. How do I know? I first made this stuffing for my family 8 years ago, and the recipe has been requested, nay, demanded many times since then, and somebody (if not me) has made it every year. It’s the good stuff. And honestly, it’s really easy to make. Cornbread, sausage, jalapenos, and butter. Those are the keys to this amazing side, and it’ll be a hit at your next Thanksgiving, promise
12 T butter, divided
1 1/2 cups coarsely chopped onion
3 jalapeno peppers, seeded and minced
1/2 pound spicy Italian sausage, casing removed
1 (6 ounce) package cornbread stuffing mix
3 cups cornbread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups warm chicken stock
1 egg, beaten
- Preheat oven to 350 degrees.
- Crumble the cornbread, and toast it till the edges start to brown.
- Grease a 9×12 baking pan.
- Heat a big skillet on medium high
- Crumble sausage into skillet and cook until evenly brown.
- Drain some of the excess liquid, and transfer to a large bowl.
- Melt 8 tablespoons of butter in the same skillet over medium-low heat.
- Saute the onion and peppers until the jalapenos are a nice bright green and the onions are starting to turn translucent.
- Combine sausage/onion/peños with stuffing mix, cornbread crumbs, chicken stock, egg, and salt and pepper. Mix well, and transfer dressing to prepared pan.
- Dot with remaining butter.
- Bake for 45 minutes.
Some stuffing mixes have the seasoning mixed in already, and some have the seasoning in an extra pouch. Don’t forget to add that seasoning if it’s in a separate pouch. Also, sometimes near the end I’ll kick the oven up to 375-400 to crisp the top a little bit. You can bake covered or uncovered. though I think covered may take a bit longer.
You can also add a little cheddar or cotija cheese to the mix. Both delicious.
AAAAAANNND…. I also tried it with bacon, which was good and you can do that too, but I thought it was too sweet with the cornbread.