I’m hosting an indeterminate number of people for Thanksgiving in two days, haven’t planned the menu or prepped at all, and I am totally chill about it. This is either maturity or complete mental exhaustion. 🙂
I will definitely be making my sausage-cornbread-chipotle stuffing, because I invented it and I love it. Photos from 2017, so Kavi is probably about 10?
Chipotle & Pepper Corn Bread-Sausage Stuffing
(30 minutes (plus 30 minutes for making the cornbread), serves 8.)
- 4 c. cornbread, crumbled (best if made with chopped green chilies and whole corn (frozen works fine, thaw and drain); I just use two boxes of Jiffy for the cornbread)
- 1 large onion, chopped
- a little oil for frying
- 2 lbs. mild Italian sausage (turkey sausage also works, less rich)
- 1 c. white wine
- 3 large bell peppers (red, orange, yellow), chopped
- 1 can chipotles, chopped (buy canned chipotles and use the sauce they’re in — if you want it less spicy, reduce how much sauce you put in)
- 1 t. salt
- a few grinds black pepper
- 1 c. chicken broth
- Make cornbread according to box directions.
- Sauté (on medium-high) the onions in the oil until golden.
- Add the sausage and sauté until cooked through and browned. De-glaze pan with wine.
- Add the bell pepper and sauté until soft.
- Add the chipotles in sauce, salt and pepper and stir well.
- Break up and stir in cornbread.
- Stir in broth.
