Corn Bread And Jalapeno Stuffing Recipes

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JALAPEñO CORN BREAD STUFFING



Jalapeño Corn Bread Stuffing image

Provided by Marian Burros

Categories     casseroles, side dish

Time 55m

Yield 14 cups. Enough for 12 to 14 lb turkey

Number Of Ingredients 11

5 cups corn bread cubes (from jalapeño corn bread
5 cups toasted bread cubes
2 hard-cooked eggs, chopped
2 tablespoons unsalted butter
2 cups finely chopped onion
2 large cloves garlic, minced
1 1/2 cups green bell peppers
1 cup finely minced celery
Salt and freshly ground black pepper to taste
2 lightly beaten eggs
1 cup good quality chicken stock (approximately)

Steps:

  • Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly. Set aside.
  • Melt butter in large skillet and sauté onions over medium heat until they have softened. Add garlic and sauté 30 seconds more. Add peppers and celery and cook until tender but still crisp. Season with salt and pepper. Cool slightly.
  • Add onion mixture to corn bread mixture, blending well. Stir in beaten eggs and enough stock to moisten lightly.
  • Freeze up to a week or refrigerate up to 2 days.
  • Bring stuffing to room temperature. To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides. Pour in enough water to come halfway up side of pan. Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 6 grams, TransFat 0 grams

SOUTHWESTERN CORN BREAD STUFFING



Southwestern Corn Bread Stuffing image

Categories     Herb     Pepper     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Corn     Fall     Winter     Jalapeño     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 13

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chilies, stemmed, seeded, chopped
3 large jalapeño chilies, stemmed, seeded, chopped
1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage
1 1/2 tablespoons dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups crushed corn chips (such as Fritos)
1 1/2 cups frozen corn kernels, thawed
3 large eggs, beaten to blend
1 1/4 cups (about) canned cream-style corn

Steps:

  • Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
  • Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in the turkey:
  • Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

CORN BREAD AND JALAPENO STUFFING



Corn Bread and Jalapeno Stuffing image

Provided by Craig Claiborne

Categories     side dish

Time 10m

Yield 6 cups

Number Of Ingredients 18

4 cups finely crumbled corn bread
4 tablespoons butter
2 cups finely chopped onions
1 tablespoon finely minced garlic
1 turkey gizzard
1 turkey liver
1 turkey heart
1 cup finely chopped sweet green peppers
1 cup finely chopped celery
1 cup finely chopped parsley
2 tablespoons finely chopped bottled jalapeno peppers
1 cup canned cream-style corn
2 hard-cooked eggs, coarsely chopped
1/4 pound finely cubed Gruyere or Cheddar cheese, about 2/3 cup
2 raw eggs, well beaten
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup rich turkey or chicken broth

Steps:

  • Crumble corn bread and set aside.
  • Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
  • Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to onion mixture and cook, stirring often, about 2 minutes.
  • Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs. Blend well. Add salt and generous grinding of pepper. Add broth and blend well.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY CORNBREAD STUFFING



Spicy Cornbread Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 10 cups, enough for a 16- to 18-pound turkey

Number Of Ingredients 11

3/4 cup pine nuts
1 recipe Jalapeno Cornbread, day old
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper

Steps:

  • Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
  • In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
  • Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

JALAPENO-BACON STUFFING



Jalapeno-Bacon Stuffing image

This is a side dish that goes great with turkey and is 100 times better than a "stovetop stuffing." If you take it to a potluck dinner you will be forever doomed to repeat the same dish forever...they demand it year after year. The jalapenos are the key; I chop them very fine. I have used up to 6 tablespoons, but 4 seems about perfect.

Provided by TEXXYTOE

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 15

3 (8.5 ounce) packages cornbread mix
1 ½ cups milk, divided
3 eggs
6 slices bacon
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 stick butter, divided
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
4 tablespoons finely chopped jalapeno pepper, or to taste
2 tablespoons chopped pimento peppers
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon sliced jalapeno pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
  • Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.
  • Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes; crumble and set aside.
  • Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.
  • Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
  • Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
  • Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.

Nutrition Facts : Calories 333 calories, Carbohydrate 45.5 g, Cholesterol 55.8 mg, Fat 14.2 g, Fiber 4.3 g, Protein 7.6 g, SaturatedFat 6.1 g, Sodium 943.8 mg, Sugar 4.6 g

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