Southwestern Style Jalapeno Cornbread Stuffing
-from Olivia Garcia
You can adjust the amount of jalapeno peppers to
your taste. Some like it really hot, others not so much. If you are handling the peppers yourself you might want
to wear gloves like surgeons wear, or at the very least refrain from touching your face afterwards until you've
thoroughly washed your hands. Hot peppers can burn your skin when you're handling them and if you ever make the
mistake of rubbing your eyes you'll never make that mistake again!
If you want to make it easy, you can buy a can
of diced peppers at most grocery stores and avoid the hassle of the DIY process. :)
- 4 Cups day-old cornbread, crumbled
- 1 Pound Mild Italian Turkey Sausage
- 1 Cup onion chopped
- 1 Teaspoon poultry seasoning
- 2 eggs slightly beaten
- 10 Slices dried bread cubed
- 1-1/2 Cups celery chopped
- 1-1/2 Teaspoons salt
- 1/4 Cup Jalapeno peppers seeded and chopped
- 1 Cup Turkey Broth
In large bowl combine cornbread and bread cubes.
In large skillet, over medium-high heat, saute
sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture.
Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth. Stuff loosely inside turkey cavities and
roast immediately, or spoon into lightly greased 3-quart casserole dish and bake, covered, at 325 degrees F. 45
to 50 minutes.