Jalapeño Corn Bread Stuffing
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5cups corn bread cubes (from jalapeño corn bread
- 5cups toasted bread cubes
- 2hard-cooked eggs, chopped
- 2tablespoons unsalted butter
- 2cups finely chopped onion
- 2large cloves garlic, minced
- 1½cups green bell peppers
- 1cup finely minced celery
- Salt and freshly ground black pepper to taste
- 2lightly beaten eggs
- 1cup good quality chicken stock (approximately)
Nutritional analysis per serving (14 servings)
264 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly. Set aside.
- Step 2
Melt butter in large skillet and sauté onions over medium heat until they have softened. Add garlic and sauté 30 seconds more. Add peppers and celery and cook until tender but still crisp. Season with salt and pepper. Cool slightly.
- Step 3
Add onion mixture to corn bread mixture, blending well. Stir in beaten eggs and enough stock to moisten lightly.
- Step 4
Freeze up to a week or refrigerate up to 2 days.
- Step 5
Bring stuffing to room temperature. To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides. Pour in enough water to come halfway up side of pan. Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.
- If stuffing is frozen, defrost completely. Do not stuff turkey with warm dressing unless it is being roasted immediately.
Private Notes
Comments
Has anyone else noticed that the ingredient list for this Jalapeño Corn Bread Stuffing contains no jalapenos?
The corn bread has jalapeños in it, it's a different/separate recipe.
Jalepeño cornbread recipe produces very moist cubes that def need to be dried (toasted?) before using in stuffing. Instead of hard-cooked eggs, fried up 1lb of fresh chorizo sausage, crumbled while cooking, cooled and drained on a plate and added to the bread mixture in Step 1. Used homemade turkey broth in Step 3 (with neck and wing tips of bird brining in fridge).
Made this for the holiday and it turned out great. Skipped the hard cooked eggs, added (way) more stock, and cooked a little bit shorter to keep it moist. I do wish I had toasted/dried the cornbread in advance (like the normal bread) so it would have soaked up more of the flavour. Next year!
Has anyone else noticed that the ingredient list for this Jalapeño Corn Bread Stuffing contains no jalapenos?
Lol yes I just saw that... thought maybe I was going crazy!
From Craig Claiborne's recipe for Jalapeño Corn Bread stuffing. 2 tablespoons finely chopped bottled jalapeno peppers. Maybe this would work.
Yes, I noticed! It has green bell peppers not jalapeños!
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