Tested till perfect Jalapeno Cornbread Stuffing with Smoked Sausage
Jalapeno Cornbread Stuffing with Smoked Sausage

Jalapeno Cornbread Stuffing with Smoked Sausage

Adding the jalapeno to the cornbread carries the flavour throughout the whole stuffing. Make the cornbread a day ahead so it dries out a little.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

  • rating starrating starrating starrating starrating star
  • Portion size 12 cups (3 L)

Ingredients

  • 1-1/2 tsp 1-1/2tspcumin seeds
  • 2 tbsp 2tbspvegetable oil
  • 8 oz 8ozkielbasa, cubed
  • 2 2oniononions, chopped
  • 2 2celery stalkcelery stalks, chopped
  • 4 4cloves garlic, minced
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupturkey stock or sodium-reduced chicken stock

Cornbread

  • 1-1/4 cups 1-1/4cupscornmeal
  • 3/4 cup 3/4cupall-purpose flour
  • 1 tbsp 1tbspgranulated sugar
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 3/4 tsp 3/4tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1-1/2 cups 1-1/2cupsbuttermilk
  • 2 2eggeggs
  • 2 tbsp 2tbspbutter, melted
  • 1 cup 1cupcooked corn kernels
  • 2 tbsp 2tbsppickled jalapeño pepperpickled jalapeño peppers, minced
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Preparation

Cornbread: In bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, eggs and butter; pour over dry ingredients. Sprinkle with corn and jalape?epper; stir just until combined. Pour into parchment paper-lined or greased 8-inch (2 L) square metal cake pan, smoothing top.

Bake in centre of 375°F (190°C) oven for about 30 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely. (Make-ahead: Wrap and refrigerate for up to 2 days.)

In large skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Transfer to large bowl.

In same skillet, heat half of the oil over medium-high heat; brown sausage. Add to cumin seeds.

Drain any fat from pan. Add remaining oil and heat over medium heat; fry onions, celery, garlic, oregano and pepper, stirring occasionally, until softened, about 8 minutes. Add to bowl.

Coarsely crumble cornbread into bowl. Drizzle with turkey stock; mix well. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional Information Per 1/2 cup (125 mL) : about

cal 109 pro 4g total fat 5g sat. fat 2g
carb 13g fibre 1g chol 26mg sodium 229mg

% RDI:

calcium 4 iron 5 vit A 3 vit C 3
folate 14
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