This Spicy Cornbread & Sausage Stuffing has a surprising, yet welcome hint of heat! It pairs wonderfully with chicken, fish and pork, and even makes luscious stuffed mushrooms!
I’ve made this Spicy Cornbread Stuffing a few times lately. The latest time was for my Spicy Jalapeño Glazed Cornish Hens, that I did for PAM spray pump cooking spray.
It is soo good! Not too much heat, just a hint of heat from the peppers and sweetness from the cornbread! The Candied Jalapeños are a great way to use up the plethora of jalapeños that you have left at the end of the growing season! They are so easy and tasty and we love them on just about everything!
Do you call it stuffing or dressing? I mean I know the difference. Stuffing is placed inside of the bird, dressing is baked in a casserole or like these muffins. I just use the term stuffing for all of the above because dressing just sounds like something I would put on my salad. Do you know what I mean?
This cornbread stuffing is very easy but it has a few steps. I cheat and use a box of Jiffy cornbread mix. Why? Just because it’s my favorite! And… it’s easy! I bake the cornbread at least 1 day ahead and leave it opened on the counter so that it dries out a bit.
Once the cornbread is cooked, it’s just a matter of browning the sausage, sautéing the celery and onions and mixing it all up! You can stuff a bird of any kind, a pork chop or a pork loin, or even a great cut of salmon, halibut, grouper, etc.
I hope you enjoyed the post today for Spicy Cornbread Stuffing! Thanks for stopping by! Check out my Stuffed Pork Loin, as well!
Enjoy! And have fun cooking!
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Spicy Cornbread & Sausage Stuffing
- 1 box Jiffy cornbread mix, or your favorite cornbread prepared according to package directions
- 3 tsp olive oil, divided
- 1 lb pork sausage
- 1/2 tsp thyme
- 1 stalk celery, chopped
- 1 small onion, diced
- 1/2-1 cup chicken stock
- 2 tsp chili powder- up to 1 Tbsp. if you like extra spicy!
- Bake cornbread, I usually do this at least 1 day ahead and let the bread dry out on the counter.
- Add oil to a frying pan. Add sausage, fry until brown.
- Add a few more more teaspoons olive oil and add onion and celery.
- While onion and garlic are softening, cut cornbread into bite sized pieces. I leave some larger pieces for more texture.
- Start oven to 350°F.
- Mix cornbread, sausage onions and celery, thyme and chili powder in large bowl.
- Add stock. I start with about 1/2 cup and then add more, as needed. You don't want the mixture really wet, but it should be wet enough to hold together when squeezed in your hand.
- Place mix in muffin tins, sprayed with no cook spray, or stuff chicken, pork, fish or mushrooms. Bake about 30 minutes until nicely browned and crispy.