You can’t have Thanksgiving without stuffing. This recipe is kind of an all inclusive side dish type stuffing and it’s completely irresistible. If you want to lower the heat index, use jalapenos instead of the serrano chiles.
Ingredients:
2 onions, chopped
2 cups celery, chopped
1/4 cup (or less) chopped serranos or jalapenos
olive oil
1-2 links of your favorite sausage
pepper
1 package wild rice, cooked according to directions
1 big bag Pepperidge Farm Cornbread stuffing mix prepared according to directions (use chicken stock instead of water)
Preheat oven to 350 degrees. Over medium high heat, saute onions, celery and chiles in 1-2 tablespoons olive oil until onion begins to turn transparent. Add sliced sausage and saute a few minutes more, then crack fresh ground pepper over it and saute for another minute. Mix together the onion mixture, cooked wild rice and stuffing in a big bowl. Transfer to greased baking dish and bake for approximately 30 minutes or until heated through and browned on top.
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