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 Southwestern Jalapeno Cornbread Stuffing

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Number of posts : 2606
Age : 50
Registration date : 2008-09-25

PostSubject: Southwestern Jalapeno Cornbread Stuffing   October 29th 2011, 8:53 pm

Southwestern Jalapeno Cornbread Stuffing

4 Cups cornbread crumbled
10 Slices dried bread, cubed
1 Pound mild Italian sausage
1−1/2 Cups celery chopped
1 Cup onion chopped
1−1/2 Teaspoons salt
1 Teaspoon poultry seasoning
1/4 Cup Jalapeno peppers, seeded and chopped
2 eggs slightly beaten
1 Cup turkey broth

Preheat oven to 325F. 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. Spoon dressing into lightly greased 3−quart casserole dish.
Bake, covered, at 325 degrees F. 45 to 50 minutes.

A hungry stomach seldoms scorns plain food.
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