- 10 minutes
- 75 Minutes
No matter if you refer to this holiday side dish as “stuffing” or “dressing”, the same fact remains. It is a must-have at the Christmas (or Thanksgiving) dinner table. Buttery and savory, this comfort food is the perfect accompaniment with turkey or ham. But, if you want to try a slightly spicy version, bake our Spicy Cornbread Dressing made with kielbasa sausage and jalapeno peppers for a zesty kick. And although we’ve suggested to deseed the jalapenos, feel free to leave the seeds in if your family loves a bit more spice.
Preheat the oven to 300°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray. Spread the corn bread crumbles onto a rimmed baking sheet and bake for 20 to 25 minutes or until dried out.
Heat the olive oil and 2 Tbsp. of the butter in a large skillet over medium heat. Add the kielbasa and sauté until the sausage begins to brown, about 7 minutes. Add the scallion whites, jalapenos, garlic, kosher salt, black pepper, and dried oregano. Sauté, stirring occasionally, until the vegetables have softened, about 5 minutes. Remove from the heat and let cool slightly.
In a large bowl, whisk together the egg, chicken broth and hot sauce. Add the toasted corn bread, sausage mixture and scallion greens. Stir gently, until combined. Increase the oven temperature to 350°F.
- Transfer the stuffing mixture to the prepared baking dish. Dot the top with the remaining 2 Tbsp. of butter. Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until golden-brown on top.