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Southwestern Cornbread Dressing


Prepare a delicious turkey and serve it with this spicy dressing.



Quick and easy


Cook Time:

60 minutes


8 - 10 servings


4  cups  coarsly crumbled cornbread

3/4  cup  coarsly chopped onion

1/2  cup  chopped celery

1 (4 oz.)  4 ounce can  chopped green chilies

1 1/2  teaspoon  ground cumin

1/2  teaspoon  ground sage

4  cloves  garlic, minced

2  tablespoons  margarine or butter

1  pound  bulk pork sausage

3/4  cup  red bell pepper, finely chopped

1/4  teaspoon  crushed red pepper flakes

1  egg, beaten

1 to 1 1/4  cups  chicken broth


Spread crumbled corn bread in a 15 x 10 x 1-inch baking dish.

Bake in a 300 degree oven for 10 to 15 minutes, until dry, stirring twice.

(Or let it stand, covered, at room temperature for 12 hours)In a skillet, cook onion, celery, green chilies, cumin, sage, and garlic in margarine or butter until onion is tender, stirring occasionally.

Set aside.

Cook sausage and red bell pepper until sausage is no longer pink.


Toss corn bread with onion and sausage mixtures.

Stir in crushed red pepper flakes and egg.

Add enough chicken broth to moisten, tossing lightly until mixed.

Spoon into a greased 2-quart casserole.

Bake, covered, in a 350 degree oven for 30 minutes.

Uncover and bake 10 to 15 minutes more or until top browns
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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