Jalapeno Cornbread Stuffing

11 ingredients
1 steps

Ingredients

  • 7 cups crumbled Jalapeno Cornbread (see below)
  • 5 cups crumbled biscuits (Bisquick biscuits are fine, or any biscuit recipe)
  • 3 hard-cooked eggs, chopped
  • 1/2 stick unsalted butter
  • 1 and 1/2 cups finely chopped onion
  • 1 teaspoon finely minced garlic
  • 1 cup finely chopped green pepper
  • 1 cup finely chopped celery
  • Salt and freshly ground pepper
  • 3 eggs, lightly beaten
  • 3/4 cup or more of turkey or chicken broth (everything should be moist, but not gummy)

Directions

  1. 1
    {"0":"Combine crumbled cornbread, biscuit crumbs, and chopped eggs in large bowl and toss lightly to mix well. Set aside.","4":"Melt butter in large skillet over medium heat. Add onion and garlic and saute until softened. Add green pepper and celery and cook until crisp-tender, about 3 minutes. Season with salt and pepper. Let cool slightly.","6":"Add onion mixture to cornbread mixture and blend well. Stir in eggs, Blend in enough broth to moisten lightly.","10":"Bake in oven @ 375 degrees until lightly browned.","16":"Jalapeno Cornbread:","20":"2 cups yellow cornmeal (preferably stone ground)","22":"2 cups cream-style corn","24":"2 cups (8 ounces cheese) grated sharp cheddar cheese","26":"1\/2 cup (1 stick) unsalted butter, melted","28":"1 cup buttermilk","30":"1\/4 to 1\/2 cup drained, canned chopped green chilies","32":"4 eggs, lightly beaten","34":"2 teaspoons baking soda","36":"1\/4 teaspoon salt","38":"2 tablespoons (1\/4 stick) unsalted butter","42":"Preheat oven to 375 degrees. Combine cornmeal, corn and cheese in large bowl and blen well. Add melted butter, buttermilk, chilies, eggs, baking soda and salt and mix thoroughly.","46":"Melt 1 tablespoon butter in each of two 9 inch cast iron skillets or heavy 9 inch baking pas until melted but not browned. Divide batter between skillets, smoothing with spatula. Bake until done for approx. 30 minutes."}

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