Cheddar And Jalapeno Cornbread Stuffing Recipe

Summary

CuisineCourse
MethodSpeciality

Ingredients

 Crumbled cheddar cheese4 Cup (64 tbs)
 Jalapeno cornbread4 Cup (64 tbs)
 Dry bread cubes5 Cup (80 tbs), unseasoned
 Hard-cooked eggs3 , chopped
 Unsalted butter4 Tablespoon
 Turkey giblets1 Cup (16 tbs) (Gizzard, Heart, And Liver)
 Yellow onion12 Ounce, chopped (1 Large Sized)
 Garlic2 Clove (10 gm), minced
 Green bell pepper1 Large, seeded, deribbed, and chopped
 Celery ribs3 Large, chopped
 Eggs4 Large, lightly beaten
 Chicken stock/Canned low-sodium chicken broth1 Cup (16 tbs)
 Yellow cornmeal2 Cup (32 tbs)
 Salt1 Teaspoon
 Sugar1 Tablespoon
 Baking soda2 Teaspoon
 Grated sharp cheddar cheese6 Ounce (1.5 Cups)
 Canned creamed corn15 Ounce (1 Can)
 Canned diced jalapenos1⁄2 Cup (8 tbs), drained
 Buttermilk1 Cup (16 tbs)
 Unsalted butter3⁄4 Cup (12 tbs), melted (1.5 Sticks)

Nutrition Facts

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

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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