Spicy Cornbread & Sausage Stuffing

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This Spicy Cornbread & Sausage Stuffing has a surprising, yet welcome hint of heat! It pairs wonderfully with chicken and pork!

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 130kcal

Cost $3

1 box Jiffy cornbread mix, or your favorite cornbread prepared according to package directions
3 tsp olive oil, divided
1 lb pork sausage
1/2 tsp dried thyme
1 stalk celery, chopped
1 small onion, diced
1/2-1 cup chicken stock
2 tsp chili powder, increase if you like spicy foods

Bake cornbread, I usually do this at least 1 day ahead and let the bread dry out on the counter.
Add oil to a frying pan. Add sausage, fry until brown.
Add a few more more teaspoons olive oil and add onion and celery.
While onion and garlic are softening, cut cornbread into bite sized pieces. I leave some larger pieces for more texture.
Start oven to 350°F.
Mix cornbread, sausage onions and celery, thyme and chili powder in large bowl.
Add stock. I start with about 1/2 cup and then add more, as needed. You don't want the mixture really wet, but it should be wet enough to hold together when squeezed in your hand.
Place mix in muffin tins, sprayed with no cook spray, or stuff chicken, pork, fish or mushrooms. Bake about 30 minutes until nicely browned and crispy.

If you are making stuffing muffins, make sure to grease the cups well with cooking spray or butter or margarine.

Use this stuffing as a side dish for;