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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is NOT your momma's heirloom stuffing. Bread, cornbread, jalapeno, pepper jack and bacon? Comfort with a kick. This recipe will set you apart. Ingredients:
1/4 lb bacon, diced |
2 tablespoons butter |
1 onion, chopped |
3 celery ribs, chopped |
1 jalapeno, diced |
1 tablespoon thyme |
3/4 teaspoon chili powder |
3 cups chicken broth |
2 eggs |
1 cup shredded monterey jack pepper cheese |
8 cups white bread cubes, toasted |
6 cups crumbled cornbread (unsweetened buttermilk) |
salt (to taste) |
pepper (to taste) |
Directions:
1. In a large deep skillet, saute 1/4 pound diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
2. 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.
3. Pour in 3 cups chicken broth. Simmer until step 5.
4. In a large bowl, mix 2 eggs, 1 cup diced pepper jack cheese and the bacon.
5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
6. 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.
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