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Add a photoServings: 10
Ingredients
- 12 Tbsp. butter
- 1 1/2 c. minced onion
- 2 x jalapeno peppers seeded and chopped
- 1/2 lb spicy Italian sausage casing removed
- 3 c. cornbread crumbs
- 1 tsp salt
- 1/4 tsp grnd black pepper
- 2 c. hot chicken stock
- 1 x egg beaten
Directions
- "This is a twist on the traditional cornbread dressing. If desired jalapenos - you will love this dressing! It's spicy without being warm. My family requests it every year and they are hard to please!"
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch pan.
- 2 In a heavy skillet, heat 8 Tbsp. butter over low heat. Saute/fry the onion and peppers till soft.
- 3 Place sausage in skillet; crumble and cook over medium high heat till proportionately brown. Drain.
- 4 Add in the cornbread crumbs, chicken stock, egg, salt and pepper. Mix well and place dressing in pan.
- 5 Dot with remaining butter and bake for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 10 servings | |
| Calories 249 | |
| Calories from Fat 174 | 70% |
| Total Fat 19.63g | 25% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 686mg | 29% |
| Potassium 123mg | 4% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.4g | 2% |
| Protein 3.19g | 5% |
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