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
Ingredients
- 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!
Instructions
- 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.
Stuffing chicken and turkey is not really part of our culture, however, I would love to try it out someday. Maybe on a weekend when I have some extra time on hand. I will save your recipe for later.
It is soo good, Helene! You really should give it a try! Thank you!
This sounds like the perfect stuffing! I love the combination of flavors!
Thanks so much, Madi! It is really super good!
You got me at spicy! I am Mexican so anything that has peppers is my kind of food. I make a similar stuffing and it is delicious. Need to try yours!
It is hard to resist the heat with a bit of sweetness! Thank you Adriana!
Jalapeños are soooo good. I bet they add amazing flavor!
Agreed, Sandi! Thanks for your comment!
I love cornbread stuffing! And that chicken is gorgeous!
Thanks, Jennifer! I appreciate your comment! Have a great day!
Sounds like a wonderful stuffing and I did see it on your hen. I will have to find a recipe for the cornbread since I cannot fin the mix here. But I wonder, how can you have a cornbread on your counter for a day without the boys finishing it in a flash?
I threaten their lives 🙂 ! Or camouflage it in some way! 🙂 Thanks for your comment, Laura!
I’m always amazed how some dishes bridge national borders, this recipes could not be more familiar if it tried despite the fact that I have never tried cornbread. Stuffing in the UK would have typically been bread crumb based with sage and onion but I already know that this will taste amazing.
Oh, Brian, you must try cornbread! You will love it! Thanks so much for your comment!
That stuffing looks delicious and very easy to make, I especially appreciate some heat with the jalapenos, must try your recipe asap!
Thanks so much, Patty! I’m sure you will love it!