Merguez, Cornbread and Jalapeños Stuffing




30 min


30 min


  • 4 tbsp ‏Olive Oil
  • 1 lb ‏Merguez, removed from casings
  • 1 large ‏Red Onion, finely diced
  • 1 cup ‏Medjool Dates
  • 3 ‏Red Chilli Peppers, chopped
  • 1/2 cup ‏Jalapeños, chopped
  • 4 cups ‏Cornbread, cubed
  • 2½ cups ‏Chicken Broth
  • ½ cup ‏Butter, melted
  • 1/2 tsp ‏Sea Salt

This is a bit of a rowdy immigrant take on the traditional stuffing folks typically serve during Thanksgiving. This is also one way you can add some zest to the boringly monotonous dinners that feature a bland bird named turkey.


Heat oil in a skillet over medium heat and crumble merguez into the skillet and cook for about five minutes. Add the onions, red chilli peppers, jalapeños, dates, stirring occasionally, until the sausage looks cooked through. Add a pinch of salt and stir well.

Cut cornbread (you can try this with sourdough or focaccia bread as well) into cubes, put them in a pan and lightly toast them in the oven.

Mix the sausage and bread cubes together in a baking dish. Pour the chicken broth and melted butter on the top. Sprinkle some sea salt and toss the mixture to combine.

Bake at 350F for about 30 minutes or until the stuffing browns and crisps lightly on top.

If you can avoid turkey, I recommend serving this with a roasted goat or lamb leg or shoulder.


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