The Chew: Cornbread Stuffing With Jalapeno & Andouille

The Chew: Kelly Osbourne

Kelly Obsourne joined the show and joked that she blames her mom for still being single, because she never learned how to cook, and the way to a man’s heart is through his stomach. Because Kelly’s from England, she said the idea of Thanksgiving always confused her, because in England, they do it every week, called the Sunday Roast. She couldn’t quite grasp the fact that we only give thanks once a year.

Mario explained that he and Kelly would be making a New Orleans style stuffing using “the trinity” which was celery, onions, and peppers, which is used in practically every dish. They then put together a delicious Cornbread Stuffing with Jalapeno and Andouille. To get the recipe, click next page.

The Chew: Cornbread Stuffing With Jalapeno & Andouille Recipe Ingredients

• 1 1/2 lbs Andouille sausage – 1/2-inch dice
• 3 stalks celery – 1/2-inch dice
• 1 red bell pepper – 1/2-inch dice
• 2 tbsp sage – chopped
• 2 1/2 C chicken stock – warmed
• kosher salt and freshly ground black pepper – to taste
• 2 tbsp olive oil
• 1 yellow onion – 1/2-inch dice
• 1 green bell pepper
• 1-2 jalapenos – seeds removed, chopped + more to garnish
• 8 C cornbread – store-bought, cut into 1 1/2-inch cubes and toasted
• 1/2 C butter – melted + more to grease a baking dish

The Chew: Cornbread Stuffing With Jalapeno & Andouille Recipe Directions

1. Preheat oven to 350 degrees
2. Grease a baking dish with butter
3. In a large saute pan, add 2 tbsp oil and put over medium-high heat
4. Add the sausage, celery, onion, peppers, and jalapenos, and season with salt and pepper
5. Saute until vegetables are translucent and slightly caramelized, about 8 minutes
6. Add the sage and saute for 1 more minute
7. In a large bowl, add the toasted, cubed cornbread, and pour the Andouille sausage mixture over top
8. Pour the stock and butter over the top and toss to mix
9. Transfer the mixture to the prepared baking dish
10. Cover with aluminum foil and bake for 30 minutes
11. Uncover and bake until the top is golden and crisp, about 10-15 more minutes
12. Garnish with more sliced jalapenos if you want