Jalapeno Cornbread Stuffing with Smoked Sausage

Jalapeno Cornbread Stuffing with Smoked Sausage 150 Image by: Jalapeno Cornbread Stuffing with Smoked Sausage 150 Author: Canadian Living

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.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 1 1/2 teaspoon cumin seeds
  • 2 tablespoons vegetable oil
  • 8 oz kielbasa cubed
  • 2 onions chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup turkey stock
  • 1/2 cup sodium-reduced chicken stock
Cornbread:
  • 1 1/4 cup cornmeal
  • 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup buttermilk
  • 2 eggs
  • 2 tablespoons butter melted
  • 1 cup cooked corn kernels
  • 2 tablespoons pickled jalapeño peppers minced

Method

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 facts Per 1/2 cup (125 mL) : about

  • Sodium 229 mg
  • Protein 4 g
  • Calories 109.0
  • Total fat 5 g
  • Cholesterol 26 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jalapeno Cornbread Stuffing with Smoked Sausage

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