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Easy Chicken Sausage Stuffing with Sriracha

Easy Chicken Sausage Stuffing with Sriracha

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Say goodbye to boring sides: With three kinds of peppers, zippy chicken sausage, and cheesy cornbread, this stuffing is anything but ho-hum!MORE+LESS-

Updated September 11, 2017

For the cornbread


cup yellow cornmeal (recommended: medium grind)


cup Gold Medal™ all-purpose flour


cup Gold Medal™ all-purpose flour, white whole wheat flour (or substitute additional all-purpose flour)


cup freshly grated sharp cheddar cheese

For the stuffing


ounces turkey or chicken sausage, casings removed


jalapeño pepper, seeds and membrane removed, finely chopped


large red bell pepper, diced


large green bell pepper, diced


cup thinly sliced green onions, both white and green parts


teaspoon minced garlic (about 2 cloves)


teaspoon black pepper


large eggs, lightly beaten

1 1/2

cups low-sodium chicken broth


tablespoon Sriracha, plus additional for serving


cup chopped fresh cilantro, for serving

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  • 1

    Prepare the corn bread: Place a rack in the center of your oven and preheat the oven to 425°F. Lightly coat an 8x8-inch dish with cooking spray. In a large mixing bowl, combine the cornmeal, all purpose flour, whole-wheat flour, baking powder, and salt. In a separate bowl or large measuring cup, combine the milk, canola oil, and egg. Make a well in the center of the flour mixture, pour in the liquid ingredients, and then stir just until moist (the batter may be lumpy, but do not over mix). Fold in the cheddar cheese. Spoon the batter into the prepared dish and bake for 16 minutes, or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan to cool completely. Reduce oven temperature to 350°F.

  • 2

    Prepare the stuffing ingredients: Heat the oil in a large skillet over medium, then add sausage and sauté for 2 minutes, breaking it into crumbles. Add the jalapeño, bell peppers, onions, garlic, salt and black pepper. Sauté 3 minutes, until just beginning to soften. Remove from heat, then transfer to a large mixing bowl. Cube the cornbread, then crumble the cubes into the bowl with the sausage. In a small bowl, combine the chicken broth, egg, and 1 tablespoon Sriracha. Pour over the cornbread mixture and gently stir to combine all of the ingredients.

  • 3

    Lightly coat a 9x13-inch glass or ceramic pan with cooking spray, then add the stuffing to the dish. Bake at 350°F for 45 to 55 minutes, until the top is crisp and golden and the liquid has set.

  • 4

    To serve: Drizzle with Sriracha as desired, then sprinkle with cilantro.

No nutrition information available for this recipe

More About This Recipe

  • This stuffing has plenty of kick and tons of flavor; it's almost too good to be considered a side.Move over, boring sides—there’s a hot new dish in the family! Easy Chicken Sausage Stuffing with Sriracha has arrived and is ready to heat up the dinner table.Too often, stuffing tastes like little beyond mushy bread cubes. That kind of tasteless offense wastes valuable plate real estate and should not be tolerated. This spicy stuffing, however, is anything but mundane! With three kinds of peppers, cheesy homemade cornbread, and zippy chicken sausage, this side is ready to rock your holiday menu.Homemade cornbread is one of the secrets to this stuffing’s rich flavor. I used my all-time favorite, ultra-easy cornbread recipe — it’s one bowl, whole wheat, and loaded with sharp white cheddar cheese. You could use a mix instead, but this recipe is so easy and tasty, it’s worth it.Next, come the mix-ins — this is where so many other cornbread recipes fail and this stuffing excels. Stuffing shouldn’t just be bread. It should be bread and lots of other really good STUFF! Ours begins with red and green bell peppers, fiery jalapenos, and bright green onions.Although this Easy Chicken Sausage Stuffing with Sriracha might technically belong in the “side dish” category, if I were the turkey I’d be nervous. This zesty dish is poised to steal the dinner spotlight!

Easy Sausage & Herb Stuffing

I used to host elaborate Thanksgiving celebrations, where I’d cook and prepare for days on end, only to be completely exhausted by the time my guests arrived on Thanksgiving day. After one glass of wine, I’d be nodding off at the table, dreaming of my pillow! I finally wised up by simplifying my menu and recipes. This delicious sausage and herb stuffing, for example, relies on store-bought stuffing cubes, which eliminates the step of slicing and drying out the bread. Believe me, when you are using a pound of sausage and an entire stick of butter, the bread does not matter much!

Sausage and Sriracha Recipe

Here's a fast, low effort, tasty meal. The Sriracha tastes like it was made for the sausage.


Cut the sausage up into bite size pieces.

In a skillet on medium heat, add the oil, then, when hot, add the sausage. Stir until the sausage is well browned.

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Tools I used with this recipe

This recipe is great because it really doesn’t use any special equipment, but I love my knives and baking dishes, so here’s what I used. These are all workhorses that you will have for decades.

Except for the last one. It’s a little silly looking, but awesome.

Global Chef’s Knife

I first heard about Global knives fifteen or so years ago, when Anthony Bourdain mentioned them in Kitchen Confidential. They’ve been my go-to knives ever since.

Mercer Culinary Millennia Bread Knife

This 10-inch bread knife from Mercer is a new addition to my kitchen. I bought it in July after seeing it on an episode of America’s Test Kitchen. They’ve never steered me wrong with a product recommendation, and when this cheap knife (I’m not even going to call in inexpensive—it’s cheap!) topped their ratings, I ordered it immediately. It’s amazingly sharp, and will make quick work of cubing the bread for this recipe without tearing it.

Bamboo Bread Board

My Bamboo Bread Board is awesome, it catches most of the crumbs in a tray underneath. I just wish it came with a better knife.

Pyrex Measuring Cups

These glass Pyrex measuring cups get a ridiculous amount of use in my kitchen, from mixing and pouring to heating in the microwave.

Oxo Good Grips Mixing Bowls

My Oxo mixing bowls are simply the best. They come in different sizes, they have wide non-slip bases, they’re super easy to grip, and they each have a handy pour spout (I use the smallest one in my set every Saturday for making pancakes).

Baggy Racks

OMG you guys, these things look stupid but they’re amazing. If you’ve ever tried to put something like wet stuffing or tomato sauce into a plastic bag, you know it’s not easy. But these Baggy Racks hold the plastic bags upright and open while you spoon or pour the food in! Plus, they fold flat for storage. I use mine two or three times a week. My husband loves them too, he just doesn’t know it: they’re the reason I no longer call him over to hold baggies open for me!

So there you have it, you can make stuffing ahead of time and refrigerate or freeze it.


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