Spicy Sriracha Cornbread Sausage Stuffing
If Thanksgiving sides were an extended family, Spicy Sriracha Cornbread Sausage Stuffing would be your cousin’s impossibly hot, devastatingly charming boyfriend. It’s fresh, alluring, and you’re going to want it to stay in the family for a long, long time.
Sadly, stuffing is often more like the unfortunate great aunt who insists upon showing you no fewer than 60 photos of her cat: best tolerated after a few glasses of pinot noir. Stuffings that are little beyond salty, mushy bread casseroles waste valuable Thanksgiving plate real estate. Not so with Spicy Sriracha Cornbread Sausage Stuffing! With three kinds of peppers, cheesy homemade cornbread, and zippy chicken sausage, this cornbread sausage stuffing is one steamy side.
I love skipping swapping out white bread in favor of cornbread in stuffing recipes. Cornbread has a more complex flavor and texture, plus I feel like a coy southern belle every time I make a batch. For today’s cornbread sausage stuffing, I used my all-time favorite, ultra easy cornbread recipe—it’s one bowl, loaded with sharp cheddar cheese, and uses whole wheat flour (yes, even on Thanksgiving, my dedication to whole grains is relentless). You can certainly swap a cornbread mix, but this recipe is so quick and tasty, it’s worth it.
I’m also of the firm belief that stuffing shouldn’t just be bread, or even just cornbread—it should be bread and lots of other really good STUFF. Spicy Sriracha Cornbread Sausage Stuffing is loaded with fiery peppers, bright green onions, and hearty chicken sausage. The secret ingredient—Sriracha—delivers the final flavor punch. The amount of Sriracha in the recipe adds a nice kick; the extra drizzle on top is for the brave, the spice junkies, and the crazies. Good company.
As much as I love this cornbread sausage stuffing recipe for its ability to shake up the Thanksgiving dinner table, I might love it even more leftover for breakfast with a runny egg on top. That’s how we ate 60% of the pan, and I’d make it again to serve this way at brunch.
Spicy Sriracha Cornbread Sausage Stuffing may be the new recipe in the family, but by the end of the night, your relatives will be begging you to put a ring on it. This one’s a keeper!
Spicy Sriracha Cornbread Sausage Stuffing
A tasty twist on classic cornbread stuffing made with chicken sausage, peppers, and a kick of Sriracha.
Yield: 1 9x13-inch pan
Prep Time: 30 minutes
Total Time: 1 hour
For the Cornbread
- 3/4 cup yellow cornmeal (recommended: medium grind)
- 1/2 cup all-purpose flour
- 1/2 cup white whole wheat flour (or substitute additional all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 3 tablespoons canola oil
- 1 large egg
- 1/3 cup freshly grated sharp cheddar cheese
For the Sausage Stuffing
- 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)
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon Sriracha, plus additional for drizzling
- 1/4 cup chopped fresh cilantro
- 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.
- 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.
- Cube the cornbread, then crumble the cubes into the bowl with the sausage. In a small bowl, combine the chicken broth, egg, and 1 tablespoon Sriracha. Pour over the cornbread mixture and gently stir to combine all of the ingredients.
- Lightly coat a 9x13-inch glass or ceramic pan with cooking spray, then add the stuffing to the dish. Bake at 350°F for 45 to 55 minutes, until the top is crisp and golden and the liquid has set.
- To serve: Drizzle with Sriracha as desired, then sprinkle with cilantro.
I'm also sharing this recipe on the Tablespoon blog.
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