Stuffing/Dressing: Jalapeno Cornbread Stuffing by Terrytx

posted by Terrytx 11-15-101 7:30 AM

* Exported from MasterCook *
Jalapeno Cornbread Stuffing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Holiday Tex-Mex Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups crumbled Jalapeno Cornbread
4 cups cubed toasted bread
1/4 cup melted butter (1/2 stick)
2 cups finely chopped onion
1 teaspoon finely minced garlic
1 1/2 cups finely chopped green bell pepper
1 cup finely chopped celery
turkey gizzard, trimmed and finely chopped
turkey liver, trimmed and finely chopped
salt and freshly ground black pepper
3 eggs, lightly beaten
1/2 cup turkey or chicken broth

Jalapeno Cornbread

2 cups yellow cornmeal
2 cups cream-style corn
2 cups grated sharp Cheddar
1 cup melted unsalted butter (2 sticks)
1 cup buttermilk
1/4 to 1/2 cup drained, canned chopped green chilies
4 eggs, lightly beaten
2 teaspoons baking soda
salt, to taste
2 tablespoons (1/4 stick) unsalted butter, divideda

For the cornbread: Preheat oven to 375 degrees F. Combine cornmeal, corn and cheese in a large bowl; blend well. Add 1 cup melted butter, buttermilk, chilies, eggs, baking soda and salt; mix thoroughly.

Melt 1 tablespoon butter in each of 2 (9-inch) cast-iron skillets or 9 x 9 x 2-inch baking pans until very hot but not browned. Divide batter between skillets, smoothing with a spatula. Bake about 45 minutes.

For the Stuffing: Combine cornbread and cubed bread in a large bowl and toss lightly to mix. Set aside.

Melt butter in large skillet over medium heat. Add onion and garlic; saute until softened. Add bell pepper and celery. Cook until crisp tender, about 3 minutes. Add gizzards and liver. Saute just until they lose raw color. Season with salt and pepper. Let cool slightly.

Add onion mixture to cornbread mixture and blend well. Stir in eggs. Blend in enough broth to moisten lightly. Use to stuff a 17 to 20 pound turkey, or bake in a buttered casserole dish 35 to 45 minutes at 350
degrees F.

Yield: 8 cups

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