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

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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