Jalapeno Bacon Stuffing Recipes

JALAPENO-BACON STUFFING

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.

BACON-PARMESAN STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
• Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

BACON-JALAPENO STUFFING

Steps:

• In a large deep skillet, saute 1/4 pound diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
• Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks, 1 diced jalapeno, 1 tablespoon thyme and 3/4 teaspoon chili powder; cook 5 minutes.
• Pour in 3 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 2 eggs, 1 cup diced pepper jack cheese and the bacon.
• Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

BACON STUFFING

Steps:

• Preheat oven to 400°F.
• Break dry bread inot bite-size pieces and place in a large bowl.
• Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Sauté for 5 minutes. Set aside.
• Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well.
• Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes.
• Remove pan from the oven, invert onto a serving plate, slice and serve.