Sausage Stuffing-Stuffed Jalapeños

November 27, 2013

Place the same pan back on the stove Add to the bread cubes mixture and combine well. Add the chicken stock to the bread mixture and mix to combine. Season with salt and pepper to taste. Arrange jalapeño halves on a baking sheet and scoop stuffing into each half. Sprinkle cheese over the top of each stuffed jalapeño. Place in oven until cheese is golden and bubbly, about 15 minutes. Serve immediately.

3 cups leftover stuffing (or stuffing recipe below- you can add cooked sausage to your leftover stuffing as well)
8 large jalapeños, cut in half lengthwise and seeded
3 cups shredded jack cheese
For the stuffing:
8 cups 1-inch bread cubes, 1/2 white, 1/2 sourdough
2 Italian sausages (spicy or sweet), casings removed- you could also use 1/2 pound ground sausage
4 tablespoons (1/2 stick) unsalted butter
1 white onion, diced medium-diced
1 rib celery, diced
1 tablespoon parsley, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 cup chicken stock, heated
salt and pepper to taste

If you don't have leftover stuffing, make the stuffing recipe. If you have stuffing, skip down the recipe. Heat oven to 375º Arrange bread cubes on a baking sheet and place in the oven for 15 minutes until...
See the full directions on my site

Nutritions

Calories
855

Sodium
875mg
36% DV

Fat
64g
99% DV

Protein
17g
35% DV

Carbs
45g
15% DV

Fiber
1g
7% DV