Bacon-Jalapeno Stuffing
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) ⓘ
Instructions
- In a large deep skillet, saute 1/4 pound diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
- 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.
- Pour in 3 cups chicken broth. Simmer until step 5.
- In a large bowl, mix 2 eggs, 1 cup diced pepper jack cheese and the bacon.
- Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
- 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.
Nutrition & Diet Analysis (per serving)
703
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).