Try this Spicy Cornbread and Sausage Stuffing recipe, or contribute your own.
Suggest a better descriptionSource: Rachael Ray
Place a rack in the upper third of the oven; preheat to 300F. Scatter the cornbread on a rimmed baking sheet. Bake 25 minutes. Let cool; transfer to a large bowl. Working over a gas flame or under the broiler, char the poblanos. Transfer to a paper bag, close it and let the poblanos steam for 15 minutes. Peel and discard the skins, then chop. Set the oven temperature to 375F. In a large skillet, melt 2T butter over medium-high. Add the sausage; cook until browned, 5 minutes. Transfer to the bowl of cornbread. In the same skillet, melt the remaining 2T butter, then add the poblanos, onion, celery, and garlic. Reduce the heat to medium; cook, stirring, until the onion is soft, 5 minutes. Add to the cornbread. In a bowl, whisk together the broth and the eggs; season. Pour over the cornbread mixture; toss. Transfer to a greased 3 qt. baking dish. Bake until the top is browned, 35 minutes.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 416 | ||
Calories from Fat: 222 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 285.1mg | 88 % | |
Sodium 909.5mg | 31 % | |
Potassium 296.6mg | 8 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 29.6g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 416
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