Jalape?ornbread Stuffing with Smoked Sausage
Adding the jalape?o the cornbread carries the flavour throughout the whole stuffing. Make the cornbread a day ahead so it dries out a little.
Servings: 12 cups (3 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL) : about | - |
| cal | 109 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 26 mg |
| sodium | 229 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 3% |
| vit C | 3% |
| folate | 14% |
-
1-1/2 tsp (7 mL) cumin seeds
2 tbsp (25 mL) vegetable oil
8 oz (250 g) kielbasa or other smoked sausage, cubed
2 onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) turkey stock or sodium-reduced chicken stock
Cornbread:
1-1/4 cups (300 mL) cornmeal
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1-1/2 tsp (7 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
1-1/2 cups (375 mL) buttermilk
2 eggs
2 tbsp (25 mL) butter, melted
1 cup (250 mL) cooked corn kernels
2 tbsp (25 mL) minced pickled jalape?epper
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.)
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
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