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

BACON-JALAPENO STUFFING



Bacon-Jalapeno Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound diced bacon
2 tablespoons unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced
1 tablespoon thyme
3/4 teaspoon chili powder
3 cups chicken broth
2 large eggs
1 cup diced pepper jack cheese
8 cups toasted white bread cubes
6 cups crumbled cornbread
Unsalted butter or turkey pan drippings

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
  • Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
  • Pour in the chicken broth and simmer until step 5.
  • In a large bowl, mix the eggs, 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 the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.

JALAPENO CORNBREAD



Jalapeno Cornbread image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Steps:

  • Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

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 CORNBREAD



Jalapeno Cornbread image

This cornbread, if used for stuffing, should be made one day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 eight-inch square

Number Of Ingredients 10

2 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
2 medium jalapenos, diced, with seeds
1 large egg, lightly beaten
1/3 cup sugar

Steps:

  • Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside.
  • In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
  • In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.
  • Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.

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

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