Best Jalapeño Corn Bread Stuffing Recipes

JALAPEñO CORN BREAD STUFFING

Jalapeño Corn Bread Stuffing image

Provided by Marian Burros

Time 55m

Yield 14 cups. Enough for 12 to 14 lb turkey

Number Of Ingredients 11

Ingredients

5 cups corn bread cubes (from jalapeño corn bread
5 cups toasted bread cubes
2 hard-cooked eggs, chopped
2 tablespoons unsalted butter
2 cups finely chopped onion
2 large cloves garlic, minced
1 1/2 cups green bell peppers
1 cup finely minced celery
Salt and freshly ground black pepper to taste
2 lightly beaten eggs
1 cup good quality chicken stock (approximately)

Steps:

Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly. Set aside.
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.
Add onion mixture to corn bread mixture, blending well. Stir in beaten eggs and enough stock to moisten lightly.
Freeze up to a week or refrigerate up to 2 days.
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.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 6 grams, TransFat 0 grams

CORN BREAD AND JALAPENO STUFFING

Corn Bread and Jalapeno Stuffing image

Provided by Craig Claiborne

Categories side dish

Time 10m

Yield 6 cups

Number Of Ingredients 18

Ingredients

4 cups finely crumbled corn bread
4 tablespoons butter
2 cups finely chopped onions
1 tablespoon finely minced garlic
1 turkey gizzard
1 turkey liver
1 turkey heart
1 cup finely chopped sweet green peppers
1 cup finely chopped celery
1 cup finely chopped parsley
2 tablespoons finely chopped bottled jalapeno peppers
1 cup canned cream-style corn
2 hard-cooked eggs, coarsely chopped
1/4 pound finely cubed Gruyere or Cheddar cheese, about 2/3 cup
2 raw eggs, well beaten
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup rich turkey or chicken broth

Steps:

Crumble corn bread and set aside.
Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to onion mixture and cook, stirring often, about 2 minutes.
Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs. Blend well. Add salt and generous grinding of pepper. Add broth and blend well.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams