Jalapeno Cornbread Stuffing

8 steps · 45 min total

1. 01

   Preheat Oven

   Get your oven going to 350°F (175°C).
2. 02

   Melt Butter

   Melt the 2 tablespoons butter in a large skillet over medium-high heat.
3. 03

   Sauté Aromatics

   Add the 1 cup onion, 1 cup celery, and 3 diced jalapeno peppers to the skillet. Cook, stirring occasionally, until they've softened, which should take about 5 minutes.
4. 04

   Toast Pecans

   Stir in the 1 cup pecans and let them toast for just 1 minute more, until they smell fragrant.
5. 05

   Combine Ingredients

   In a large bowl, combine the crumbled 8 cups cornbread with the sautéed onion-pecan mixture. Add the 1/4 cup cilantro, 1 teaspoon salt, 1 teaspoon pepper, and 1/4 teaspoon cayenne pepper.

   Toss everything gently to ensure the seasonings are evenly distributed.

6. 06

   Moisten with Broth

   Pour in about 1 cup of chicken broth, or just enough to moisten the cornbread mixture without making it soggy. Stir it in until everything is evenly damp.
7. 07

   Prepare for Baking

   At this point, you can either use the mixture to stuff a turkey or spoon it into a greased baking dish.
8. 08

   Bake Stuffing

   Bake for 25 to 30 minutes, until the top has formed a light crust and the stuffing is heated through.