Corn Bread and Jalapeno Stuffing
Updated November 10, 2022
- Total Time
- 10 minutes
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Ingredients
4 cups finely crumbled corn bread
4 tablespoons butter
2 cups finely chopped onions
1 tablespoon finely minced garlic
1 turkey gizzard
1 turkey liver
1 turkey heart
1 cup finely chopped sweet green peppers
1 cup finely chopped celery
1 cup finely chopped parsley
2 tablespoons finely chopped bottled jalapeno peppers
1 cup canned cream-style corn
2 hard-cooked eggs, coarsely chopped
¼ pound finely cubed Gruyere or Cheddar cheese, about ⅔ cup
2 raw eggs, well beaten
Salt to taste if desired
Freshly ground pepper to taste
½ cup rich turkey or chicken broth
Nutritional analysis per serving
30 grams carbs; 134 milligrams cholesterol; 268 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 1 gram fiber; 499 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crumble corn bread and set aside.
- Step 2
Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
- Step 3
Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be ⅓ to ½ cup. Add to onion mixture and cook, stirring often, about 2 minutes.
- Step 4
Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs. Blend well. Add salt and generous grinding of pepper. Add broth and blend well.
Private Notes