Green Chile Cornbread Stuffing Casserole with Sausage
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.
Course Side Dish
Cuisine American, Southern, Southwestern
Keyword cornbread, hatch chiles, herb dressing, sausage, stuffing
Prep Time 45minutes
Cook Time 1hour20minutes
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.