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Spicy Sriracha Cornbread Sausage Stuffing
from Well Plated

Name: Spicy Sriracha Cornbread Sausage Stuffing
Prep time: 30M
Cook time: 1H
Ingredients: ¾ cup yellow cornmeal (recommended: medium grind); ½ cup all-purpose flour; ½ cup white whole wheat flour (or substitute additional all-purpose); 1 teaspoon baking powder; ½ teaspoon kosher salt; 1 cup milk; 3 tablespoons canola oil; 1 large egg; ⅓ cup freshly grated sharp cheddar cheese; 1 jalapeño pepper; 2 teaspoons olive oil; 8 ounces turkey or chicken sausage, casings removed; 1 large red bell pepper, diced; 1 large green bell pepper, diced; 1 cup thinly sliced green onions, both white and green parts; 1 teaspoon minced garlic (about 2 cloves); ½ teaspoon kosher salt, divided; ¼ teaspoon black pepper; 2 large eggs, lightly beaten; 1 ½ cups low-sodium chicken broth; 1 tablespoon Sriracha, plus additional for drizzling; ¼ cup chopped fresh cilantro

Ingredients

You need 22 Ingredients

¼ cup chopped fresh cilantro

1 tablespoon Sriracha, plus additional for drizzling

1 ½ cups low-sodium chicken broth

2 large eggs, lightly beaten

¼ teaspoon black pepper

½ teaspoon kosher salt, divided

1 teaspoon minced garlic (about 2 cloves)

1 cup thinly sliced green onions, both white and green parts

1 large green bell pepper, diced

1 large red bell pepper, diced

8 ounces turkey or chicken sausage, casings removed

2 teaspoons olive oil

1 jalapeño pepper

⅓ cup freshly grated sharp cheddar cheese

1 large egg

3 tablespoons canola oil

1 cup milk

½ teaspoon kosher salt

1 teaspoon baking powder

½ cup white whole wheat flour (or substitute additional all-purpose)

½ cup all-purpose flour

¾ cup yellow cornmeal (recommended: medium grind)

Steps

Showing 2 out of 5 Steps

Prepare the stuffing ingredients: Heat the oil in a large skillet over medium, then add sausage and sauté for 2 minutes, breaking it into crumbles. Add the jalapeño, bell peppers, onions, garlic, salt and black pepper. Sauté 3 minutes, until just beginning to soften. Remove from heat, then transfer to a large mixing bowl.
Prepare the corn bread: Place a rack in the center of your oven and preheat the oven to 425°F. Lightly coat an 8x8-inch dish with cooking spray. In a large mixing bowl, combine the cornmeal, all purpose flour, whole-wheat flour, baking powder, and salt. In a separate bowl or large measuring cup, combine the milk, canola oil, and egg. Make a well in the center of the flour mixture, pour in the liquid ingredients, and then stir just until moist (the batter may be lumpy, but do not over mix). Fold in the cheddar cheese. Spoon the batter into the prepared dish and bake for 16 minutes, or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan to cool completely. Reduce oven temperature to 350°F.

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Well Plated