Cheddar And Jalapeno Cornbread Stuffing Recipe
Time to pamper your palate with this Cheddar And Jalapeno Cornbread Stuffing recipe. It is served as a delicious Side Dish. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Cheddar And Jalapeno Cornbread Stuffing.
Ingredients
8 cups crumbled Cheddar and Jalapeno Cornbread
5 cups unseasoned dry bread cubes
3 hard-cooked eggs, chopped
4 tablespoons unsalted butter
Turkey giblets (gizzard, heart, and liver)
1 large yellow onion (about 12 ounces), chopped
2 cloves garlic, minced
1 large green bell pepper, seeded, deribbed, and chopped
3 large ribs celery, chopped
4 large eggs, lightly beaten
1 cup Chicken Stock or canned low-sodium chicken broth
2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups (6 ounces) grated sharp Cheddar cheese
1 can (15 ounces) creamed corn
1/2 cup canned diced jalapenos, drained
1 cup buttermilk
4 large eggs, lightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, 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.
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.
