Rosey O's Traditional Stuffing With a Kick

Servings: 4

Prep Time: 20 min

Cook Time: 25 min


1 cup; onions, diced

1 cup; celery, diced

1/2 cup; bell pepper, diced

1/2 cup; shallots, minced

1 cup; cranberries

1 cup; pine nuts

8 oz; unsalted butter

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

1 tbsp; dry sage

2 tbsp; parsley moon dust

8 oz; sausage

1 cup; white wine

2 jalapenos; minced

salt & pepper to taste

1 cup; crème fraiche


  1. Preheat the oven to 375°F.
  2. Add onions, celery, bell pepper, pine nuts and shallots. Saute until translucent. Reconstitute mushroom and cranberries in boiling water and drain, save water for later, and add to sausage onion mixture.
  3. Add to jalapenos and sweat with above.
  4. Deglaze with white wine.
  5. Put butter in a large mixing bowl. Add dressing, sausage/onion mixture, and water from mushrooms and cranberries and combine well. Add crème fraiche and then salt and pepper to taste.
  6. Place stuffing in a greased 13" x 19" baking dish. Bake on middle rack of preheated 375°F oven for 25 minutes until internal temperature reaches 165°F. Temperature can be adjusted to cook with other items.

This recipe comes courtesy of:
Rosemary Orosco - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2006
Los Angeles Trade Tech Culinary School's 9th Annual Student Chef Thanksgiving Stuffing Cook-Off