Bacon and Jalapeño Bread Stuffing (side dish)
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 20 servings
Calories 283, total fat 12 G., saturated fats 5 G., proteins 9 G., carbohydrates 34 G., fiber 1 G., cholesterol 58 mg, sodium 581 mg, sugar 2 G.
Serving size: 1 of 20 servings
Calories 283, total fat 12 G., saturated fats 5 G., proteins 9 G., carbohydrates 34 G., fiber 1 G., cholesterol 58 mg, sodium 581 mg, sugar 2 G.
Make a Tex-Mex-style stuffing for your holiday turkey. It's savory with jalapeños, Pepper Jack cheese, and chili powder, and features a cornbread base. Bacon bits complete the flavor. Start roasting the side dish when your bird is almost done, then baste the stuffing with rendered turkey fat. It'll be delicious!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g diced bacon
- 2 tbsp unsalted butter, plus extra for greasing the pan
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 jalapeño, diced
- 1 tbsp thyme
- 3/4 tsp chili powder
- 3 cups chicken broth
- 2 large eggs
- 1 cup diced Pepper Jack cheese
- 8 cups toasted white bread cubes
- 6 cups crumbled cornbread
- Unsalted butter or rendered turkey fat
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Recipes with similar ingredients: cornbread, jalapeno pepper, celery, pepper jack cheese, eggs, chili seasoning, thyme
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a 22x32 cm baking pan with butter.
- In a large, deep skillet, fry the diced bacon in 2 tablespoons butter for 5 minutes; drain on paper towels.
- Season with salt, pepper, onion, celery, jalapeno, thyme and chili seasoning; fry for 5 minutes. Pour in the chicken broth and simmer until step 5.
- In a large bowl, combine eggs, cheese and bacon.
- Add 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot vegetable mixture to a bowl.
- Gently stir the filling, then transfer to a greased 22x32cm baking dish. Top with pieces of butter or drizzle with the turkey fat, cover with foil, and bake for 30 minutes at 175°C.
- Then remove the foil and bake until golden brown for another 20 minutes.
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