Jalapeno Cornbread Stuffing with Smoked Sausage

By The Canadian Living Test Kitchen

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This recipe makes 12 cups servings

Nutritional Info
Per 1/2 cup (125 mL) : about	-
cal	109109 cal
pro	4 g4g pro
total fat	5 g5g total fat
sat. fat	2 g2g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	26 mg26mg chol
sodium	229 mg229mg sodium
% RDI:	-
calcium	44 calcium
iron	55 iron
vit A	33 vit A
vit C	33 vit C
folate	1414 folate

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.

Ingredients

1-1/2 tsp cumin seeds 1-1/2 1-1/2tsp tspcumin seeds
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
8 oz kielbasa , cubed8 8oz ozkielbasa, cubed
2 onions , chopped2 2oniononions, chopped
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
4 cloves garlic , minced4 4cloves garlic, minced
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup turkey stock 1/2 1/2cup cupturkey stock or sodium-reduced chicken stock
Cornbread
1-1/4 cups cornmeal 1-1/4 1-1/4cups cupscornmeal
3/4 cup all-purpose flour 3/4 3/4cup cupall-purpose flour
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
3/4 tsp baking soda 3/4 3/4tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1-1/2 cups buttermilk 1-1/2 1-1/2cups cupsbuttermilk
2 eggs 2 2eggeggs
2 tbsp butter , melted2 2tbsp tbspbutter, melted
1 cup cooked corn kernels 1 1cup cupcooked corn kernels
2 2tbsp tbsppickled jalapeño pepperpickled jalapeño peppers, minced

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.)

Source : Canadian Living Magazine: December 2007