Green Chile Cornbread Stuffing Casserole with Sausage

Recipe

13 INGREDIENTS • 10 STEPS • 2HRS 5MINS

Green Chile Cornbread Stuffing Casserole with Sausage

4

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.

Green Chile Cornbread Stuffing Casserole with Sausage

Save

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

6 cups

Leftover Cubed Cornbread

up to 7 cups, cut into 1-inch cubes

1 lb

Spicy Italian Ground Sausage

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

fresh or frozen

1 1/2 Tbsp

Chopped Fresh Thyme

1 1/2 Tbsp

Chopped Fresh Sage

1/3 cup

White Wine

1 1/2 cups

Chicken Stock

from rotisserie chicken or low-sodium broth

1

Extra-Large Egg

2 Tbsp

cut into small cubes

Nutrition Per Serving

VIEW ALL

Calories

529

Fat

30.2 g

Protein

17.0 g

Carbs

45.3 g

Green Chile Cornbread Stuffing Casserole with Sausage

Save

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.

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