Southwest Jalapeño Corn Bread Stuffing

Chef Richard 6 Servings 30 minutes

A quick and easy spin on a classic recipe!


  • 4 cups fresh baked corn bread, crumbled, dried
  • 4 cups baguettes, cubed, dried
  • 1 pound bulk mild Italian sausage
  • 1½ cups celery, chopped
  • 1 cup onions, chopped
  • 1½ teaspoon kosher salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • ¼ cup fresh jalapeño peppers, seeded and chopped
  • 2 beaten eggs
  • 2 cups turkey or chicken stock


  • Preheat oven to 350°F.
  • In large bowl combine corn bread and cubed baguettes.
  • In large skillet sauté sausage, cook for 5 minutes and add celery and onion. Cook until vegetables are tender and no pink in sausage.
  • Combine with cornbread mixture.
  • Add salt, poultry seasoning, sage, jalapeño peppers, eggs, and broth. If mixture is to dry, you may add more stock.
  • Spoon into lightly greased casserole dish and bake covered at 325°F for 45 to 50 minutes.