Jalapeño Cornbread Stuffing with Pork Sausage
Try our zesty spin on traditional stuffing featuring our Sage Pork Sausage with Italian seasoning and jalapeño peppers.
Cook Time:
6 h 15 min
Servings:
6
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Ingredients
- 1 Teaspoon soybean or canola Oil
- 1 large onion diced
- 2 celery stalks diced
- 1 medium sized jalapeño pepper seeded and diced
- 1 Pound Bob Evans Savory Sage Pork Sausage
- 12 Ounces cornbread stuffing mix
- 1 1/2 Cups chicken broth
- 1 Teaspoon Italian seasoning
- 1 egg lightly beaten
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Bob Evans Savory Sage Pork SausageInstructions
- Heat oil in a large skillet over medium heat until hot. Add onions, celery, and jalapeño and sauté until onions are translucent, about 3 minutes.
- Add Bob Evans Savory Sage Pork Sausage, crumble and cook for 5 minutes until sausage browns and is fully cooked.
- Place stuffing mix into a slow cooker and combine with sausage/vegetable mixture, chicken broth*, Italian seasoning and egg. Stir well to combine. (*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.)
- Cover slow cooker and cook on low for 2 hours. Hold stuffing on warm setting after 2 hours until serving for up to an additional 6 hours.
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