"Cowboy Stuffing" Is Always the First Side Dish to Disappear at Thanksgiving

Cowboys have a rich tradition of hearty cast-iron cooking infused with ranch flavors, making it no surprise that our Cowboy Stuffing is baked right in the skillet. This dish combines classic stuffing staples — like bread, thyme, and sausage — with cowboy-approved ingredients such as green chiles, jalapeño, and chili powder. To top it all off, I add cheddar cheese for an extra layer of flavor.

It’s a delightful twist for holidays like Thanksgiving, but also makes a superb side for a cozy fall or winter meal. Pair it with a protein, like roasted chicken or pan-seared ribeye steak, and round out the plate with a veggie like garlicky roasted broccoli.

Why You’ll Love It

• It’s a cheesy indulgence. Here, rich cheddar cheese elevates traditional stuffing, creating a creamy and flavorful experience that’s hard to resist.

• Classic stuffing but with a Southwest twist. With chili spices and vibrant ingredients, this stuffing puts a delicious spin on the classic recipe, adding a zesty flair that makes it a standout addition to any meal.

Key Ingredients in Cowboy Stuffing

• Rustic bread: This ingredient serves as the foundation of the stuffing, providing texture and substance. It absorbs the flavors of the other ingredients, enhancing the overall dish.

• Butter: Adds richness and a silky mouthfeel to the stuffing. It also helps to sauté the vegetables, deepening their flavors.

• Italian sausage: Brings a savory, meaty element that infuses the stuffing with delicious flavors. Its spice level can be adjusted with sweet or spicy varieties, catering to different heat preferences.

• Chiles: Jalapeños provide a kick of heat, adding complexity to the dish. Canned green chiles and chili powder lend a milder chile flavor.

• Corn: Adds a touch of sweetness and a pop of color to the stuffing. Its texture contrasts nicely with the other ingredients, making every bite interesting.

• Cheddar cheese: This ingredient brings a creamy, cheesy richness that binds the stuffing together. It also adds flavor and a satisfying melty top.

How to Make Cowboy Stuffing

1. Prepare the bread. Toss the torn rustic bread on a baking sheet and bake until dry and crisp.

2. Cook the sausage & vegetables. Cook crumbled Italian sausage in a skillet until golden. Then, use the same skillet to sauté the vegetables in a generous amount of butter.

3. Combine ingredients. In the bowl, combine the bread, sausage, and vegetables with the green chiles, parsley, and cheddar. Then, drizzle in the whisked egg and broth. Toss gently to combine.

4. Bake. Tightly cover the skillet with foil, and bake for 30 minutes. Finish baking for another 35 minutes, uncovered, until the top is crispy.

5. Add cheese and serve. Top with remaining cheddar and return to the oven to melt the cheese. Let cool slightly before serving warm.

Helpful Swaps

• Sourdough can be substituted for rustic bread.

• You can use any loose sausage you prefer, such as maple breakfast sausage or your favorite grocery store blend, in place of Italian sausage.

• For the cheese, a melty option like Monterey Jack, Pepper Jack (for a little extra heat), or a three-cheese blend is just as delicious as cheddar in this dish.

Cowboy Stuffing Recipe

This Southwest twist on the Thanksgiving favorite will have everyone at your table saying "Yeehaw!".

Prep time 40 minutes

Cook time 1 hour

Serves 8

Ingredients

• 12 ounces unsliced rustic bread (about 3/4 loaf), torn into 1-inch pieces (about 8 cups)

• 8 tablespoons (1 stick) unsalted butter, divided

• 1 pound raw spicy or sweet Italian sausage, casings removed

• 1 medium red bell pepper, trimmed and diced (about 1 1/4 cups)

• 2 medium stalks celery, thinly sliced crosswise (about 1 cup)

• 1/2 large yellow onion, finely chopped (about 1 cup)

• 1 medium jalapeño pepper, minced (seeds removed before mincing for less spicy heat)

• 2 tablespoons fresh thyme leaves (from 1/2 medium bunch)

• 3 large cloves garlic, minced

• 3/4 cup frozen corn kernels

• 2 teaspoons chili powder

• 1 (4-ounce) can chopped green chiles (do not drain)

• 1/2 cup coarsely chopped fresh parsley leaves (from 1/2 medium bunch), plus more for garnish

• 8 ounces shredded sharp cheddar cheese (about 2 cups), divided

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 large eggs

• 1 cup low-sodium chicken broth

Instructions

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1. Heat the oven to 350°F. Scatter 12 ounces torn rustic bread in a single layer on a rimmed baking sheet. Bake, stirring halfway through, until the bread is dry and crisp, about 20 minutes. Leave the oven on and let the bread cool slightly. Meanwhile, cook the rest of the stuffing.

2. Melt 1 tablespoon of the unsalted butter in a 10-inch cast-iron or high-sided ovensafe skillet over medium heat. Add 1 pound raw Italian sausage and cook, breaking up the sausage with a wooden spoon into smaller pieces, until cooked through, about 7 minutes. Scrape the sausage into a large bowl.

3. Return the skillet to medium heat. Add the remaining 7 tablespoons unsalted butter, 1 diced medium red bell pepper, 2 sliced celery stalks, and 1/2 finely chopped large yellow onion. Cook, stirring occasionally, until the vegetables are very tender and softened, about 7 minutes.

4. Stir in 1 minced medium jalapeño pepper, 2 tablespoons fresh thyme leaves, and 3 minced large garlic cloves. Cook until the garlic is fragrant, about 2 minutes. Stir in 3/4 cup frozen corn kernels and 2 teaspoons chili powder, and cook just until warmed through, about 1 minute. Scrape into the bowl with the sausage; reserve the skillet.

5. Add 1 (4-ounce) can chopped green chiles and 1/2 cup coarsely chopped fresh parsley leaves to the bowl, and stir to combine. Stir in the bread and 6 ounces of the shredded sharp cheddar cheese (1 1/2 cups). Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss gently to combine.

6. Whisk 2 large eggs and 1 cup low-sodium chicken broth together in a medium bowl. Drizzle over the stuffing and toss gently to combine. Transfer to the reserved skillet and arrange into an even layer. Tightly cover with aluminum foil.

7. Transfer the skillet to the oven and bake for 35 minutes. Uncover and continue to bake until golden-brown and the top is crisp, 30 to 35 minutes more. Sprinkle with the remaining 2 ounces sharp cheddar cheese. Return to the oven and bake uncovered until melted, about 5 minutes more. Let cool for 10 minutes before garnishing with more chopped parsley and serving.

Recipe Notes

Ingredient/Equipment Variations: If you don’t have an oven-safe skillet, use a 12-inch skillet in Step 2. Transfer the stuffing to a 2-quart baking dish and cover before baking.

Make ahead: The stuffing can be assembled and refrigerated overnight or up to 24 hours. Let sit at room temperature while the oven heats. Bake for 40 minutes covered. Uncover and continue to bake until heated through and the cheese is melted, 35 to 40 minutes more.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 1 month.

Further Reading

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