Recipe Image

Servings:

Green Chile Cornbread Stuffing Casserole with Sausage

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.

Total Time

2hr 5min

4.0

1 Rating

Author: Garlic & Zest

Servings:

Ingredients

•

6 cups

Cubed Leftover Cornbread

•

1 lb

Spicy Italian Ground Sausages

•

1 1/2 cups

Diced Celery

•

1 1/2 cups

Diced Onions

•

5 cloves

Garlic , minced

•

1 can
(8 oz)

Diced Green Chiles

or 1 cup Fresh Fire Roasted Hatch Chiles

•

1/2 cup

Corn Kernels

•

4 tsp

Chopped Fresh Thyme

•

4 tsp

Chopped Fresh Sage

•

1/3 cup

White Wine

•

1 1/2 cups

Chicken Stock

•

Extra-Large Egg

•

2 Tbsp

Butter

Cooking Instructions

Preheat the oven to 325 degrees F (170 degrees C).

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.

Turn the oven up to 350 degrees F (180 degrees C).

In a large skillet over medium high heat, add the Spicy Italian Ground Sausages (1 lb) and break apart with the back of a wooden spoon. Cook until browned.

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.

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 (4 tsp) , Fresh Sage (4 tsp) , and White Wine (1/3 cup) . Cook for 2-3 minutes to cook off most of the alcohol. Remove from heat.

In a small bowl whisk together the Chicken Stock (1 1/2 cups) and Egg (1) .

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.

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.

10.

A sprinkle of parsley will make the stuffing look more inviting. It’s not necessary, but it adds a little extra oomph.

Nutrition Per Serving

CALORIES

529

FAT

30.2 g

PROTEIN

17.0 g

CARBS

45.3 g