Chyrel's Recipes From Friends

 Jalapeno Cornbread Stuffing

7 c Crumbled Jalapeno Cornbread
4 c Toast cubes
3 Hard-cooked eggs, chopped
1/4 c (1/2 stick) unsalted butter
2 c Finely chopped onion
1 ts Finely minced garlic
1 1/2 c Finely chopped green pepper
1 c Finely chopped celery
Turkey gizzard, trimmed and
Finely chopped.
Turkey liver, chopped
Turkey heart, chopped
Salt and pepper
3 Eggs, lightly beaten
1/2 c (about) turkey broth

Jalapeno Cornbread Recipe

2 c Yellow cornmeal
(preferably stone ground)
2 c Cream-style corn
2 c Grated sharp cheddar cheese
1 c Unsalted butter, melted
1 c Buttermilk
1/4 c Drained canned chopped
Green chilies
4 Eggs, lightly beaten
2 ts Baking soda
2 tbs Unsalted butter

Jalapeno Cornbread directions:
Preheat oven to 375 F. Combine cornmeal, corn and cheese in a large bowl and blend well. Add melted butter, buttermilk, chilies, eggs, baking soda and salt to taste and mix thoroughly.

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

Stuffing directions:
Combine cornbread, toast cubes and chopped eggs in large bowl and toss
lightly to mix well. Set aside.

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. Add gizzard, liver and heart and saute
just until they lose raw color. Season with salt and a generous grinding of pepper. Let cool slightly.

Add onion mixture to cornbread and blend well. Stir in eggs. Blend in enough broth to moisten lightly.

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