Cheddar And Jalapeno Cornbread Stuffing Recipe

Summary

CuisineCourse
MethodSpeciality

Ingredients

 8 cups crumbled Cheddar and Jalapeno Cornbread
 5 cups unseasoned dry bread cubes
 3 hard-cooked eggs, chopped
 Unsalted butter4 Tablespoon
 Turkey giblets (gizzard, heart, and liver)
 Yellow onion1 Large, chopped
 Garlic2 Clove (5gm), minced
 1 large green bell pepper, seeded, deribbed, and chopped
 Celery ribs3 Large, chopped
 4 large eggs, lightly beaten
 1 cup Chicken Stock or canned low-sodium chicken broth
 Yellow cornmeal2 Cup (16 tbs)
 Salt1 Teaspoon
 Sugar1 Tablespoon
 Baking soda2 Teaspoon
 Sharp cheddar cheese1 1/2 Cup (16 tbs), grated
 Creamed corn1 Can (10oz)
 Jalapenos1/2 Cup (16 tbs), drained
 Buttermilk1 Cup (16 tbs)
 Unsalted butter3/4 Cup (16 tbs), melted

Directions

Preheat: the oven to 350°F.
Coat a deep, 9-by-13-inch baking pan with the cooking spray.
In a very large mixing bowl, combine the corn bread, bread cubes, and chopped eggs.
In a 12-inch saute pan, melt 2 tablespoons of the butter over medium heat.
Saute the turkey giblets, turning them to brown on all sides, until cooked through, about 5 to 7 minutes.
Remove to a cutting board to cool.
Add the remaining 2 tablespoons of butter to the pan.
Saute the onion, garlic, green pepper, and celery until soft and lightly browned, about 5 minutes.
Add to the bread in the bowl.
Finely dice the giblets and add to the stuffing mixture.
Add the beaten eggs and stock to the bowl, and mix well.
Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.
If you have room in your oven, bake the stuffing while the turkey is roasting.
Otherwise, bake it beforehand and reheat it once the turkey is out.
Preheat the oven to 375°F.
Coat a 9-by-13-inch baking pan with the cooking spray.
In a large bowl, combine the cornmeal, salt, sugar, and baking soda.
Add the cheese, corn, jalapeiios, buttermilk, and eggs, stirring just to blend.
Stir in the melted butter.
Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
Bake until the corn bread is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
Let cool in the pan for 15 minutes; then turn out onto a wire rack to cool completely.
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