Easy Chicken Sausage Stuffing with Sriracha
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
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
cups low-sodium chicken broth
tablespoon Sriracha, plus additional for serving
cup chopped fresh cilantro, for serving
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.
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.
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.
To serve: Drizzle with Sriracha as desired, then sprinkle with cilantro.
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!
Sausage and Herb Stuffing
This post may contain affiliate links. Read my disclosure policy.
Sausage and Herb Stuffing is a flavorful dish for the holidays. Buttery and soft on the inside and crisp on the outside with sausage, rosemary, and sage.
If you’re gathering recipes for your Thanksgiving Menu, be sure to add this stuffing to your list. Just like our recipe for Slow Cooker Stuffing, it’s made with French bread, and cooked with vegetables, broth, and seasoning to the perfect texture.
SAUSAGE AND HERB STUFFING
A flavorful stuffing is absolutely necessary to your holiday dinner. Pork sausage, onion, celery, rosemary, and sage gives this stuffing a distinct taste that’s still similar to the old fashioned stuffing you grew up with. Meanwhile, the cubed French bread absorbs all these flavors and gives the dish its buttery and crispy texture.
Sausage and Herb Stuffing is the perfect side dish to serve with your Thanksgiving spread. The sausage and herbs pair wonderfully with your turkey dinner. Put it out with your Roast Turkey, Mashed Potatoes, and Cranberry Sauce for a classic holiday dinner that all your guests are sure to love.
A delicious stuffing like this one is sure to be one of the most popular things on your table. In fact, if you’re hosting a big crowd this Thanksgiving, you may want to make a double batch. You’ll be amazed just how quickly this Sausage Stuffing gets gobbled up.
Directions to make Cambodian Lemongrass Sausage Recipe
- Cut meat to small pieces(this is best for all Khmer sausages) Pork belly will give enough fat to the sausage.
- In a mortar and pestle pound the lemongrass, galangal, garlic, and kaffir lime leaves to paste.
- In a big bowl put meat and all the ingredients together mix it well with your hand.
- Use Kitchen Aid to stuff my sausage it is very fast and easy, but if you don’t have one use any kind of clean tube that has a larger top so you can force the sausage into casing, this will take a long time.
- After finish stuffing twist the sausages to a link like what I did in my picture. Hang the sausage under the sun to dry for a day or so, Keep the sausages in the refrigerator or in the freezer for later.
- Grill or pan fries your sausages like any sausages.
Cambodian Lemongrass Sausage serve with any kind of bread or rice.
Preheat your water bath to 140 degrees.
Place chicken breasts in a gallon-sized freezer-safe ziplock bag. In a small bowl, whisk together the honey, sriracha, and lime juice until well blended. Pour the mixture into the bag and give the bag a good shake to ensure that the chicken is coated evenly, then arrange the chicken so that it sits in a single layer. Add 3 tablespoons of the cubed butter and then seal the bag using the water displacement method.
When the water reaches target temperature, lower the bagged chicken into the water bath, making sure the bag is fully submerged, and cook for 1 hour.
Remove the bag from the water and transfer the chicken to a plate, making sure the reserve the cooking liquid (you can pour it into a small bowl). Pat the chicken dry with paper towels and season with salt and pepper.
Place a large saute pan over medium heat and add the remaining 1 tablespoon of butter. When the butter melts, swirl it until the foam has subsided. Add the chicken breasts, skin side down, and cook until the skin is deeply browned and crisped, about 3 minutes. The sugar in the marinade will make the chicken brown quickly, so keep an eye on it. Once the skin has browned, using tongs, flip the chicken over and cook for 30 seconds longer, then transfer the breasts to a cutting board.
To make the sauce, raise the heat to high and add the reserved cooking liquid. Using a wooden spoon, scrape up any browned bits stuck to the pan and then remove from heat.
To serve, slike the chicken breasts against the grain and arrange on a serving plate. Pour the sauce over the top and garnish with lime wedges.
Here’s a lightened-up version of the classic Italian-American chicken dish made in the slow cooker. You just toss everything into the slow cooker and in four hours you’ve got an easy, healthy and delicious dinner ready and waiting. Easy enough for a weeknight dinner, this slow cooker chicken marsala is impressive enough to serve to guests.
Italian Kale and Sausage Stuffing Recipe
I’ve been making a version of this Italian Kale and Sausage Stuffing recipe each Thanksgiving for the past five years. It’s a staple. Everyone loves it. Stuffing is actually my favorite Thanksgiving side dish. I mean what’s there not to love about a savory bread casserole studded with vegetables? Crispy on top and tender below. It’s heaven!
Over the years, I’ve tried many other stuffing recipes, and all were good, but somehow, I always come back to this one. It’s just so darn good. Milk-soaked pieces of airy ciabatta are tossed with a savory mixture of cooked Italian sausage, onion, celery, garlic, parsley and Tuscan kale. Parmesan cheese, basil, sage and rosemary are folded into the mixture, and then the entire casserole is baked until gloriously golden brown. With each bite, you’ll get hits of rich sausage, bitter kale, fresh herbs and salty Parmesan. For Thanksgiving this year, you must make this stuffing. Continue reading for the recipe
Since I’ve been making this dish for so long, I’ve got a few tips to share to make the process super simple and approachable:
- Prepare this dish the day before Thanksgiving, and let the flavors meld together overnight. You’ll want to cover the baking dish and store in the refrigerator. Bring to room temperature and uncover before baking with other sides.
- If you want to make this dish, but you don’t want to buy all those fresh herbs, you can substitute dried versions for the basil, rosemary and sage (quantities below). Fresh parsley is a must though.
- This recipe calls for 1 1/4 cups grated Parmesan cheese, and I would highly recommend “grating” your cheese in a food process using the regular steel blade. This makes the process quick, and the cheese easy to measure. Do not use canned Parmesan cheese here. Or ever really.
- If kale’s not your thing, try any other hearty green here (swiss chard, regular spinach, collard greens, mustard greens, etc.).
- French bread can be used if ciabatta is not available.
Seasoning is very important here, because most of the ingredients are not naturally salty. Once you’ve mixed up all the ingredients (through step 3 below), taste several bites of the stuffing and add more salt as needed. Gently mix as you season, so you don’t break up the bread pieces.
Crispy Sriracha Roasted Chicken with Sriracha Gravy
One thing I’ve made very clear in my years of blogging here has been my love of roasted chicken. But, hot sauce? I don’t talk nearly enough about how I loooovvvveee me some hot sauce. That’s right, my three musketeers are Franks Red Hot, Sriracha and Cholula. It’s surprising that I don’t keep a bottle of each in my handbag! You know, for emergency situations.
As I discussed last week, this baby that makes up my growing bump has only intensified my desire for lemons. But, the craving/need/insatiable desire ranges to all foods with a tangy twist! Spicy, tongue scorchin’ hot sauce included.
But, I never thought to combine my two loves into one… until now!
I knew I wanted to cook up a crisp, juicy roasted chicken for dinner last week, but needed something more unique than the usual lemons-and-herbs medley. And then, like a shining beacon, this killer recipe from White on Rice Couple popped up during my search. I had the Sriracha. I had the ketchup and vinegar. I even had the fish sauce (though optional, in my opinion). Dinner was decided.
Once I slathered the spicy mixture on my big, beautiful bird, it was time to get roastin’! Covering the chicken with foil was something I wasn’t particularly sure of, at first. But, I had read somewhere that this method (combined with uncovered roasting later in cooking) yields an incredibly tender chicken.
Well, whoever said that definitely knew what they were talking about!
This bird was the MOTHA of all mouthwatering chickens. I found that tenting the chicken while roasting traps in the heat and moisture, almost “steaming” the meat underneath the skin. It only takes 30 minutes more of roasting uncovered to crisp up the skin to a deep golden-amber, with a little char. Just how I like it!
And, while I wasn’t certain I’d have luck with the Sriracha gravy either (never been great at gravies), this one was the absolute best. Along with the chicken, the silky, creamy gravy has only a slight kick from the Sriracha hot sauce, and they pair perfectly. Served with a side of roasted potatoes, this meal just about put this spice-lovin’ preggo on cloud nine! My Simple Asian Soy-Peanut Noodles would also make a delicious side.
For a fun and unique twist on your usual roasted chicken, try this recipe tonight! It has a little zip, but nothing too overbearing for spice novices and scaredy cats. Fear not, I was once you!
Slow Cooker Favs For A Crowd
These recipes are perfect when you're feeding a crowd. Make it easy with the help of your slow cooker and these great recipes.
- most popular
- One Pot
- Slow Cooker
- Casserole Recipes and Baked Dish Ideas
- Kid Friendly
- Comfort Food
Slow Cooker Pulled Pork & Provolone Sandwiches
Slow Cooker Bacon Potato Chowder
Apple Bourbon Pulled Pork Sliders
Slow Cooker Savory Sloppy Joes
Slow-Cooked Pulled Pork Sandwiches
Slow-Cooked Shredded Pork Tacos with Sriracha Slaw
Slow Cooker Chicken Tacos
Slow-Cooked Chicken & Sausage Paella
Slow Cooked Chicken & Vegetable Bruschetta Topping
Slow Cooker Poblano Corn Chowder with Chicken and Chorizo
Slow Cooker Cheesy Scalloped Potatoes
Slow-Cooked Taco Shredded Beef
Slow Cooker Mole-Style Pulled Pork
Slow-Cooked Carolina Beef Brisket
Slow-Cooked Apricot Glazed Pork Roast
Slow Cooker Mexican Chicken & Rice Wraps
Ropa Vieja (Cuban-Style Shredded Flank Steak)
Slow Cooker Cornbread Stuffing with Dried Fruit & Herbs
Slow Cooker Hearty Beef & Bean Chili
Slow Cooker Chicken & Dumplings
Slow Cooker Chicken Chile Tortilla Soup
Slow Cooker Chipotle Chili
Slow Cooked Chicken & Bean Burritos
Slow Cooker Kielbasa with Apples, Onions and Sauerkraut
Slow Cooked Shredded Pork Burritos with Green Chile Sauce
Slow Cooker Mahogany Chicken Wings
Slow Cooker Spaghetti Bolognese
Slow Cooked Sweet & Spicy Barbecued Brisket
Chili Pulled Beef Sandwiches
©2021 CSC Brand LP. All Rights Reserved. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.
Unfortunately, Campbell’s Kitchen no longer supports account login. If you have not logged into your Campbell’s Kitchen account within the past 2 years, your account information has been deleted. However, exciting news: We are working on a new and improved user experience!
If you have logged into the CampbellsKitchen.com site within the past 2 years, your account & its data is active in our systems and will be transferred over to Campbells.com within 30 days. On the new Campbells.com, you’ll be able to experience one site that features all of our products and your favorite recipes.
Keep an eye on our Campbell’s newsletter for more details! (Subscribe here)
Directions to make Twa Ko – Cambodian Pork Sausage Recipe
- Pork intestine for stuffing wash it well.
- Mix all the ingredients together (Put the rice last) well combine then add the rice mix well.
- If you have Kitchen Aid or any sausage stuffing machine do so but if you don’t have it you have to find any tube that is large enough or bottle of water and cut it to make an opening so you can stuff the meat mixture in. Tight it to small round size or any size you like.
You can serve with green Papaya salad or khmer Bok Lahong.
Roast Chicken & Treasure Rice Stuffing
For the stuffing, place the rice and stock in a saucepan over medium heat. Bring to the boil, then cover, reduce heat and cook for 12 minutes or until stock is absorbed and rice is cooked. Transfer rice to a large bowl to cool.
In the meantime, soak mushrooms in boiling water for 15 minutes or until softened. Drain, squeeze out excess water. Remove and discard the stem of each mushroom. Roughly chop the mushrooms.
Heat the vegetable oil in a frying pan over medium heat. Add the onion, garlic, Chinese sausage and mushrooms and cook for 10 minutes or until onion is soft and golden. Allow to cool and then combine with the rice, coriander, sesame oil, salt and pepper. Check for seasoning. Stir through the egg.
Loosely fill chicken cavity with the stuffing and truss the chicken. Place remaining stuffing in greased muffin trays.
Place chicken onto a wire rack in a roasting tray and season generously with salt. Place the chicken and the trays of stuffing into the preheated oven. Cook stuffing for 40 minutes or until the edges are golden. Cook the chicken for 1 hour or until cooked through.