Scroll 
Next
Next
Sausage and Jalapeno Cornbread Stuffing
Try our zesty spin on traditional stuffing featuring our Sage Sausage with Italian seasoning and Jalapeño Peppers.
15 mins
2 hrs
Serves 6
Recipe Ingredients
| 1 teaspoon | Soybean or Canola Oil |
| 1 | Large Onion, diced |
| 2 | Celery Stalks, diced |
| 1 | Medium Sized Jalapeno Pepper, seeded, diced |
| 1 lb. | Owens Sage Roll Sausage |
| 2 box | Cornbread Stuffing Mix (6 ounces each) |
| 1 1/2 cups | *Chicken Broth |
| 1 teaspoon | Italian Seasoning |
| 1 | Egg, lightly beaten |
Instructions
| 1 | Heat oil in a large skillet over medium heat until hot. Add onions, celery, and jalapenos and sauté until onions are translucent, about 3 minutes. |
| 2 | Add Sausage, crumble with a potato masher and cook for 5 minutes until sausage browns and is fully cooked. |
| 3 | Place stuffing mix into a Crock-Pot and combine with sausage/vegetable mixture, chicken broth, Italian seasoning and egg. Stir well to combine. |
| 4 | Cover Crock-Pot and cook on low for 2 hours. Hold stuffing on warm setting after 2 hours until serving for up to an additional 6 hours. |
| 5 | *Depending on how long you are holding the stuffing. Add chicken stock to stuffing as needed to the desired moistness and to avoid drying out. |
Nutrition Info
| Calories | 500 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Cholesterol | 60 mg |
| Sodium | 1090 mg |
| Total Carbs | 47 g |
| Dietary Fiber | 9 g |
| Protein | 19 g |
Allergen Info
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.
