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
MethodCornbread: 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
- Iron 5.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 3.0