Green Chile Cornbread Stuffing Casserole with Sausage
Course: Side Dish
Cuisine: American, Southern, Southwestern
Keyword: cornbread, hatch chiles, herb dressing, sausage, stuffing
Prep Time: 45minutes
Cook Time: 1hour20minutes
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.
6-7 cups leftover cornbreadcut into 1' cubes) (use my hatch chile cornbread recipe or your favorite version)
1pound spicy Italian sausageor Jimmy Dean Sage sausage
1 1/2cups celerydiced
1 1/2cups oniondiced
8ouncecan diced green chilesor 1 cup fresh fire roasted hatch chiles (peeled, seeded, diced)
1/2cupcorn kernelsfresh, from one ear -- or frozen
1 1/2tablespoonsfresh thymechopped
1 1/2tablespoonsfresh sagechopped
1 1/2 cups low sodium chicken stock
2tablespoonsbuttercut into small cubes
Preheat the oven to 325°. Place cornbread 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°.
In a large skillet over medium high heat, add the sausage and break apart with the back of a wooden spoon. Cook until browned.
Stir in the celery, onion, and garlic and cook for 2-3 minutes until the vegetables start to get tender.
Add the corn and green chiles to the sausage mixture and stir to combine. Cook for 2-3 minutes, then add the thyme, sage and wine. Cook for 2-3 minutes to cook off most of the alcohol. Remove from heat.
In a small bowl whisk together the chicken stock and egg.
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 and bake for 30-35 minutes or until the top of the casserole is hot and crusty.
A sprinkle of parsley will make the stuffing look more inviting. It’s not necessary, but it adds a little extra oomph.