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Jalapeno Corn Bread Stuffing
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    Jalapeno Corn Bread Stuffing

  • 2 C yellow cornmeal
  • 2 C unbleached all purpose flour
  • 1/2 C sugar
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 2 C milk
  • 4 lg. eggs
  • 1/2 C vegetable oil
  • 1/4 C butter (1/2 stick)
  • 1 lb. sweet Italian sausages, casings removed, meat crumbled
  • 3 C chopped onions
  • 3 C chopped celery
  • 1/2 C minced, seeded jalape*o chiles
  • 2 tbsp. minced garlic
  • 2 tbsp. hot Mexican-style chili powder
  • 4 tsp. ground cumin
  • 2 C walnuts, toasted, chopped
  • 1 1/2 C canned low-salt chicken broth
  • Preheat oven to 400* F. butter 13x9x2 inch glass baking dish. Mix first 5 ingredients in large bowl. Whisk milk, eggs, and oil in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool.

    Preheat oven to 375* F. Cut corn bread into 3/4" cubes. Place on baking sheet. Bake until dry but not hard, about 15 minutes. Transfer to large bowl.

    Melt butter in heavy large skillet over medium-high heat. Add sausage; saute' until brown, about 6 minutes. Add onions, celery, jalapenos and garlic; saute' until tender, about 8 minutes. Stir in chili powder and cumin; saute' 2 minutes. Stir in nuts. Season with salt and pepper. Mix into cornbread. (Can be made 1 day ahead. Cover and refrigerate.) Butter 13x9x2 inch glass baking dish. Stir 1/2 cup chicken broth into stuffing. Season with salt and pepper. Reserve 8 cups for turkey. Mix 1 cup chicken broth into remaining stuffing to moisten. Transfer to prepared dish; cover with foil.

    Bake covered stuffing alongside turkey for 45 minutes. Uncover stuffing and bake until top begins to crisp, about 25 minutes longer.
    Makes 10 servings.

    From: Goslowsky, George
    Posted By:Goslowsky, George
    Post Date: Thu, 20 Nov 1997

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