Jalapeño cornbread stuffing with sausage

Jalapeño Cornbread Stuffing with Pork Sausage

Try our zesty spin on traditional stuffing featuring our Sage Pork Sausage with Italian seasoning and jalapeño peppers.

Cook Time:

6 h 15 min



Share on Social
Bob Evans Farms on Facebook Bob Evans Farms on Pinterest


  • 1 Teaspoon soybean or canola Oil
  • 1 large onion diced
  • 2 celery stalks diced
  • 1 medium sized jalapeño pepper seeded and diced
  • 1 Pound Bob Evans Savory Sage Pork Sausage
  • 12 Ounces cornbread stuffing mix
  • 1 1/2 Cups chicken broth
  • 1 Teaspoon Italian seasoning
  • 1 egg lightly beaten


  1. Heat oil in a large skillet over medium heat until hot. Add onions, celery, and jalapeño and sauté until onions are translucent, about 3 minutes.
  2. Add Bob Evans Savory Sage Pork Sausage, crumble and cook for 5 minutes until sausage browns and is fully cooked.
  3. Place stuffing mix into a slow cooker and combine with sausage/vegetable mixture, chicken broth*, Italian seasoning and egg. Stir well to combine. (*Depending on how long you are holding the stuffing, add chicken stock to stuffing as needed to the desired moistness and to avoid drying out.)
  4. Cover slow cooker and cook on low for 2 hours. Hold stuffing on warm setting after 2 hours until serving for up to an additional 6 hours.

Recommended Recipes

Whether it’s breakfast time, a late-night snack, or something in between, find a Bob Evans-inspired recipe to add more comfort to your day.