Jalapeño Stuffing
- cook time ~
- 50 min
- added ~
- December 9, 2020
jalapeño stuffing
instructions
**Ingredients:**
- 6 T melted butter
- 1 1/2 C chopped onion
- 2-3 jalapeños seeded, peeled and chopped (or a two 4 oz cans of jalapeños)
- 1/2 lb hot pork sausage
- 3 C dry corn bread crumbs (or bagged corn bread stuffing)
- 3 C wheat bread crumbs or (or bagged stuffing mix)
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 C roasted sunflower seeds or pine nuts (you can toast them slightly in a pan)
- 2 C warm chicken or turkey broth
- 1 egg well beaten
**Instructions:**
- Preheat oven to 350. Grease a 9 X 9 glass baking dish.
- Crumble sausage, fry, and drain. Melt butter, sauté jalapeños and onions until tender. Combine all ingredients and spread in pan. Bake at 350 for 40 min.
mom's notes
This is the stuffing I have been making the last few years for Thanksgiving. It beats any other stuffing I’ve ever made.
Notes from Pat: If the butter seems like a bit much, you can certainly use half oil and half butter—though it’s pretty darn tasty with the butter. Robin’s original recipe calls for jalapeños. I like to use green chile instead. I think it is more flavorful and potentially less spicy. It really depends on who you are cooking for and what you are serving with the stuffing as to how hot you want it. I also use mild pork sausage for that same reason. I generally make my own corn bread and buy a nice whole grain or wheat bread, crumble it into chunks and let it dry over a few days. So much better than the boxed or bagged stuffing mixes. I like to keep some of the bread chunky if possible and less crumbly. If you can afford it, choose the pine nuts over sunflower seeds—it makes a difference. Also experiment with how much broth you use. The full two cups makes for a pretty moist stuffing. If you want your stuffing a little crustier, use a flat dish(cake pan) so you can spread it out. If not, a nice casserole dish will work too.