Made from classic cornbread, the jalapeño is what gives this recipe its kick and is always a hit.
This recipe has been a classic holiday recipe since my mother, Betty, first made it in the 1980’s. Originally, this recipe was printed in The New York Times, but sadly we cannot find the exact recipe on their website. The story goes that she wanted an alternative to the chestnut, sage and sausage stuffing she made every year. (BTW that chestnut and sausage stuffing is my absolute favorite, especially cold out of the fridge the next day). She is the only person I know that makes this type of stuffing.
In any case, from Betty’s kitchen to yours I’m sharing this delicious recipe for Jalapeño Cornbread Stuffing. Once you make it you’ll be addicted too!
- 4 Cups finely crumbled fresh cornbread
- 4 Tablespoons salted butter
- 2 Cups finely mined garlic
- 1 Cup finely chopped sweet green or red bell peppers
- 1 Cup finely chopped onions, scallions and/or leeks (mixed)
- 1 Cup finely chopped parsley
- 1 Cup finely chopped celery
- 2 Tablespoons finely chopped fresh or pickled jalapeño
- 1 Cup canned cream-style corn
- 2 Boiled eggs (9 minutes) corsely chopped
- 1/4 lb. (about 2/3 cup) finely shredded Gruyere, 4 cheese Mexican Blend or white cheddar cheese
- 1-2 Raw eggs, well beaten (use 2 if you like it stuffing that is more like a baked soufflé)
- 1/2 Cup turkey broth or chicken broth (bone broth is excellent)
- Kosher salt & freshly ground pepper to taste
Makes about 6 cups (enough for a 14 lb. turkey)
- Make the fresh cornbread
You can use a boxed cornbread or this is a good recipe and bake in an 8×8″ pan. Allow it to cool and then crumble.
- Cook onions, scallions, leeks and garlic
Heat butter in a pan and add nions, scallions, leeks and garlic and cook until soft and wilted, about 2 minutes.
- Add green peppers and celery
Add the red and green peppers and celery and cook, stirring often until soft, about 3 minutes.
- Remove cooked items from heat
Remove cooked items from heat and add to a large bowl. Let cool briefly.
- Combine ingredients in a large bowl
To the large bowl add the parsley, chopped jalapeño peppers, corn bread, creamed corn, boiled eggs, cheese and raw eggs. Use your clean hands to mix thoroughly.
- Add Seasoning
Season with salt and pepper.
We recommend making this in a large casserole dish or baking pan and not inside the turkey and baking at 375°F for 45 minutes until cooked through and slightly crispy on the top. Serve warm.
I hope you love this as much as my family does. The recipe is even better on a turkey sandwich made with fresh sourdough bread and cranberry sauce.
Check out our other recipe ideas here.