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Jalapeno Corn Bread Stuffing – Country Living

Jalapeno Corn Bread Stuffing - Country Living recipe image
This savory stuffing combines homemade jalapeño corn bread with day-old bread cubes, sautéed celery, onions, and turkey bacon. It is seasoned with dried oregano and moistened with chicken broth for a hearty holiday side dish. The result is a flavorful, textured stuffing that pairs perfectly with roasted meats.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1411.8
Description
This savory stuffing combines homemade jalapeño corn bread with day-old bread cubes, sautéed celery, onions, and turkey bacon. It is seasoned with dried oregano and moistened with chicken broth for a hearty holiday side dish. The result is a flavorful, textured stuffing that pairs perfectly with roasted meats.
Ingredients
  • 2 cups Yellow cornmeal 3 Stalks celery, sliced
  • 2 cups Unsifted all-purpose flour 2 Red jalapeno peppers, seeded
  • 1/3 cups Sugar -and sliced
  • 2 tablespoons Baking powder
  • 1 tablespoons Dried oregano leaves
  • 1/2 teaspoons Salt
  • 4 cups Cubed day-old firm whole-
  • 2 cups Skim milk -wheat or white bread
  • 1/2 cups Plus 3 T vegetable oil 2 To 3 C homemade or canned
  • 3 large Eggs -reduced-sodium chicken
  • 6 slices Turkey bacon -broth
  • 2 large Onions, chopped
Directions
  1. 1
    Prepare corn bread: Heat oven to 400'F.
  2. 2
    Grease 13- by 9- inch baking pan.
  3. 3
    In large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  4. 4
    In 4-C measuring cup or small bowl, with wire whisk, combine milk, 1/2 C oil, and the eggs.
  5. 5
    Pour milk mixture over flour mixture; stir just until moistened.
  6. 6
    Pour into prepared pan.
  7. 7
    Bake 25 to 30 minutes or until golden brown.
  8. 8
    Cool corn bread on wire rack 15 minutes or until firm enough to handle.
  9. 9
    Cut corn bread into 1 -inch cubes.
  10. 10
    In 8-quart saucepot, heat remaining 3 T oil over medium-low heat.
  11. 11
    Add bacon and fry until crisp, turning frequently.
  12. 12
    Drain bacon on paper towels and crumble; set aside.
  13. 13
    Add onions to drippings in pot; saute 5 minutes.
  14. 14
    Add celery, jalapeno peppers, and oregano; saute 1 minute longer.
  15. 15
    Stir corn bread and bread cubes into sauteed vegetables.
  16. 16
    Add just enough chicken broth to moisten stuffing.
  17. 17
    Cook until heated through.
  18. 18
    Sprinkle with bacon; toss lightly and transfer to serving dish.
  19. 19
    Country Living/Nov/93 Scanned & fixed by DP & GG

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1411.8kcal
% Daily Value *
Total Fat 41.0g64%
Saturated Fat 7.4g37%
Cholesterol 170.9mg57%
Sodium 3633.3mg152%
Total Carbohydrate 212.0g71%
Dietary Fiber 12.4g50%
Sugars 30.7g
Protein 44.0g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, american, bacon, baking, bread, broth, canned, celery, chicken, chopped, corn, cornmeal, country, cubed, dayold, dried, eggs, firm, flour, frying
Read it online: https://www.chefs-mate.com/recipe/jalapeno-corn-bread-stuffing-country-living/