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Southern Cornbread Dressing

Southern Cornbread Dressing

Southern Cornbread Dressing

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Cornbread is the bread of choice in this inventive stuffing dish. A muffin tin will help you get perfectly portioned servings, making sharing and saving super easy!

Yields8 Servings
 ½ lb smoked sausage
 1 onion, roughly chopped
 2 stalks of celery, roughly chopped
 2 tbsp jalapeno, minced
 3 cloves garlic, peeled
 Kosher salt, to taste
 2 tbsp unsalted butter
 cracked black pepper, to taste
 1 box cornbread stuffing mix
 1 tsp dried sage
 1 tsp dried thyme
 2 cups chicken stock
 3 tbsp fresh chopped parsley
1

Place the smoked sausage into the bowl of a food processor and pulse until has ground into small chunks but not a paste.

2

Place a large sauté pan over medium-high heat and add in the sausage. Cook until browned.

3

Place the onions, garlic, celery and jalapeno into the same food processor and pulse to chop.

4

Add in the veggies and the butter . Season with salt and pepper and cook until translucent, about 6 to 8 minutes.

5

While the veggies cook, place the cornbread into a large bowl and add the sage, thyme, and chicken stock.

6

Stir in the cooked sausage, veggies and the parsley.

7

Place the stuffing into greased muffin tins.

8

Bake for 12-15 minutes until golden brown and slightly crispy on top. Serve hot.

Ingredients

 ½ lb smoked sausage
 1 onion, roughly chopped
 2 stalks of celery, roughly chopped
 2 tbsp jalapeno, minced
 3 cloves garlic, peeled
 Kosher salt, to taste
 2 tbsp unsalted butter
 cracked black pepper, to taste
 1 box cornbread stuffing mix
 1 tsp dried sage
 1 tsp dried thyme
 2 cups chicken stock
 3 tbsp fresh chopped parsley

Directions

1

Place the smoked sausage into the bowl of a food processor and pulse until has ground into small chunks but not a paste.

2

Place a large sauté pan over medium-high heat and add in the sausage. Cook until browned.

3

Place the onions, garlic, celery and jalapeno into the same food processor and pulse to chop.

4

Add in the veggies and the butter . Season with salt and pepper and cook until translucent, about 6 to 8 minutes.

5

While the veggies cook, place the cornbread into a large bowl and add the sage, thyme, and chicken stock.

6

Stir in the cooked sausage, veggies and the parsley.

7

Place the stuffing into greased muffin tins.

8

Bake for 12-15 minutes until golden brown and slightly crispy on top. Serve hot.

Southern Cornbread Dressing
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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