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Cheddar And Jalapeno Cornbread Stuffing Recipe
|Crumbled cheddar cheese||4 Cup (64 tbs)|
|Jalapeno cornbread||4 Cup (64 tbs)|
|Dry bread cubes||5 Cup (80 tbs), unseasoned|
|Hard-cooked eggs||3 , chopped|
|Unsalted butter||4 Tablespoon|
|Turkey giblets||1 Cup (16 tbs) (Gizzard, Heart, And Liver)|
|Yellow onion||12 Ounce, chopped (1 Large Sized)|
|Garlic||2 Clove (10 gm), minced|
|Green bell pepper||1 Large, seeded, deribbed, and chopped|
|Celery ribs||3 Large, chopped|
|Eggs||4 Large, lightly beaten|
|Chicken stock/Canned low-sodium chicken broth||1 Cup (16 tbs)|
|Yellow cornmeal||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Grated sharp cheddar cheese||6 Ounce (1.5 Cups)|
|Canned creamed corn||15 Ounce (1 Can)|
|Canned diced jalapenos||1⁄2 Cup (8 tbs), drained|
|Buttermilk||1 Cup (16 tbs)|
|Unsalted butter||3⁄4 Cup (12 tbs), melted (1.5 Sticks)|
Serving size: Complete recipe
Calories 12343 Calories from Fat 6123
% Daily Value*
Total Fat 696 g1071.2%
Saturated Fat 364.6 g1823%
Trans Fat 0 g
Cholesterol 3830.6 mg
Sodium 23532 mg980.5%
Total Carbohydrates 1077 g358.8%
Dietary Fiber 71.1 g284.3%
Sugars 256.2 g
Protein 427 g854.4%
Vitamin A 500% Vitamin C 277.1%
Calcium 772.2% Iron 179.7%
*Based on a 2000 Calorie diet
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.