"There are two things you'll always find at the Summers' family Thanksgiving table: Julia Child's iconic Cornbread Sausage Stuffing and lively table conversation. A few years ago, I started amping up the spice in Julia's stuffing by adding jalapeño and using chorizo sausage. As the years progressed, I noticed the spicier the stuffing, the livelier the conversation." —Libbie Summers, stylist and author of Sweet & Vicious
Makes 6 to 8 servings
1. Preheat oven to 350°. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Remove bacon; drain. Reserve drippings in skillet.
2. Cook sausage in hot drippings, stirring often, 6 minutes or until no longer pink. Place sausage and bacon in a large bowl. Sauté celery, onion, and jalapeño in hot drippings 10 minutes. Add garlic; sauté 2 minutes. Stir celery mixture into sausage mixture.
3. Gently stir cornbread and next 6 ingredients into sausage mixture. Season with salt and pepper. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until golden.