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Green Chile Cornbread Stuffing Casserole with Sausage
Recipe

13 INGREDIENTS • 10 STEPS • 2HRS 5MINS

Green Chile Cornbread Stuffing Casserole with Sausage

4.0
1 rating
This cornbread stuffing has a crusty top and soft, moist interior. It’s a balanced blend of savory and sweet with a mild heat — and has been proclaimed “THE BEST” by family and friends. See what all the fuss is about.
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Green Chile Cornbread Stuffing Casserole with Sausage
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This cornbread stuffing has a crusty top and soft, moist interior. It’s a balanced blend of savory and sweet with a mild heat — and has been proclaimed “THE BEST” by family and friends. See what all the fuss is about.
2HRS 5MINS
Total Time
$2.20
Cost Per Serving
Ingredients
Servings
8
US / Metric
Cornbread
6 cups
Leftover Cubed Cornbread
up to 7 cups, cut into 1-inch cubes
Spicy Italian Ground Sausage
1 lb
Spicy Italian Ground Sausage
Celery
1 1/2 cups
Diced Celery
Onion
1 1/2 cups
Diced Onions
Garlic
5 cloves
Garlic, minced
Diced Green Chiles
1 can
(8 oz)
Diced Green Chiles
or 1 cup Fresh Fire Roasted Hatch Chiles
Corn Kernels
1/2 cup
Corn Kernels
fresh or frozen
Fresh Thyme
1 1/2 Tbsp
Chopped Fresh Thyme
Fresh Sage
1 1/2 Tbsp
Chopped Fresh Sage
White Wine
1/3 cup
White Wine
Chicken Stock
1 1/2 cups
Chicken Stock
from rotisserie chicken or low-sodium broth
Egg
1
Extra-Large Egg
Butter
2 Tbsp
Butter
cut into small cubes
Nutrition Per Serving
VIEW ALL
Calories
529
Fat
30.2 g
Protein
17.0 g
Carbs
45.3 g
Add to plan
logo
Green Chile Cornbread Stuffing Casserole with Sausage
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (170 degrees C).
step 2
Place Cornbread (6 cups) on a sheet pan and bake for 30 minutes, tossing a few times. try dry out the cornbread and get crust on it. Set aside.
step 2 Place Cornbread (6 cups) on a sheet pan and bake for 30 minutes, tossing a few times. try dry out the cornbread and get crust on it. Set aside.
step 3
Turn the oven up to 350 degrees F (180 degrees C).
step 4
In a large skillet over medium high heat, add the Spicy Italian Ground Sausage (1 lb) and break apart with the back of a wooden spoon. Cook until browned.
step 4 In a large skillet over medium high heat, add the Spicy Italian Ground Sausage (1 lb) and break apart with the back of a wooden spoon. Cook until browned.
step 5
Stir in the Celery (1 1/2 cups), Onions (1 1/2 cups), and Garlic (5 cloves) and cook for 2-3 minutes until the vegetables start to get tender.
step 5 Stir in the Celery (1 1/2 cups), Onions (1 1/2 cups), and Garlic (5 cloves) and cook for 2-3 minutes until the vegetables start to get tender.
step 6
Add the Corn Kernels (1/2 cup) and Diced Green Chiles (1 can) to the sausage mixture and stir to combine. Cook for 2-3 minutes, then add the Fresh Thyme (1 1/2 Tbsp), Fresh Sage (1 1/2 Tbsp), and White Wine (1/3 cup). Cook for 2-3 minutes to cook off most of the alcohol. Remove from heat.
step 6 Add the Corn Kernels (1/2 cup) and Diced Green Chiles (1 can) to the sausage mixture and stir to combine.  Cook for 2-3 minutes, then add the Fresh Thyme (1 1/2 Tbsp), Fresh Sage (1 1/2 Tbsp), and White Wine (1/3 cup). Cook for  2-3 minutes to cook off most of the alcohol. Remove from heat.
step 7
In a small bowl whisk together the Chicken Stock (1 1/2 cups) and Egg (1).
step 7 In a small bowl whisk together the Chicken Stock (1 1/2 cups) and Egg (1).
step 8
In a very large bowl, combine the toasted cornbread, sausage mixture and chicken stock mixture. Carefully fold the mixture together, trying not to break the cornbread apart. Let it set for 1-2 minutes, then fold it in again. The cornbread will soak up the chicken broth as it rests, but folding it again will ensure that everything gets moistened.
step 8 In a very large bowl, combine the toasted cornbread, sausage mixture and chicken stock mixture. Carefully fold the mixture together, trying not to break the cornbread apart. Let it set for 1-2 minutes, then fold it in again.  The cornbread will soak up the chicken broth as it rests, but folding it again will ensure that everything gets moistened.
step 9
Spray a 2 quart casserole dish with vegetable spray and transfer the stuffing to the casserole. Dot the top of the stuffing with Butter (2 Tbsp) and bake for 30-35 minutes or until the top of the casserole is hot and crusty.
step 9 Spray a 2 quart casserole dish with vegetable spray and transfer the stuffing to the casserole. Dot the top of the stuffing with Butter (2 Tbsp) and bake for 30-35 minutes or until the top of the casserole is hot and crusty.
step 10
A sprinkle of parsley will make the stuffing look more inviting. It’s not necessary, but it adds a little extra oomph.
step 10 A sprinkle of parsley will make the stuffing look more inviting. It’s not necessary, but it adds a little extra oomph.
Tags
view more tags
American
Comfort Food
Shellfish-Free
Fall
Side Dish
Thanksgiving
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