Jalapeño Cornbread Stuffing
From Recipe Box
Yield: 8-10 servings
- 8 Cups dried Jalapeno Cornbread, cut into 1/4 inch cubes
- 8 Tbsp unsalted butter (1 stick)
- 12 oz Pork sausage, no skin (I usually use a roll of breakfast sausage like Jones or Jimmy Dean)
- 2 Cups chopped yellow onions
- 2 Cups celery, cut into 1/4-inch slices
- 1/2 Cup chopped flat leaf parsley
- 2 Tbsp Chopped Fresh Sage
- 2 tbsp Chopped Fresh Thyme
- 2 tsp Diamond Kosher Salt (yes brand/granule size consistency matters)
- 1 tsp freshly ground black pepper (seriously, get a pepper mill, stop using pre-ground pepper)
- 2 cups low/no sodium chicken broth, divided
- 2 large eggs
- Dry the cornbread. You can leave it out and let it get stale for a couple days or cut it into cubes and put it on a baking sheet in a low (200 F max) oven for like 3 hours.
- Heat Oven to 350 F. Lightly butter a 9x13 casserole dish and 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 7ish minutes. Don't overcook. Add to bowl with bread, stir in herbs, salt and pepper. Drizzle in 1 cup of broth, gently toss.
- Whisk together 1 cup broth and eggs in a small bowl. Add to bread mixture, gently fold until thoroughly combined. Transfer to prepared dish, cover with foil, bake until internal temp of stuffing reaches about 160 F to make sure eggs are cooked, about 40 minutes.