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Southwest Jalapeno Cornbread Stuffing




Source of Recipe


Internet


List of Ingredients




8 cups cornbread, crumbled
1 cup onion, chopped
1 cup celery, chopped
3 jalapeno peppers, seeded and diced
1 cup pecans, coarsely chopped
1/4 cup cilantro, chopped
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
Broth, turkey or chicken as needed


Recipe



Melt butter in skillet. Add onion and jalapeno peppers and cook until tender, about 5 minutes.
Add pecans and cook for one more minute.

Place cornbread in a large bowl. Add onion mixture and seasonings. Toss to mix. Add enough turkey broth to moisten.

Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more broth to stuffing before spooning stuffing into dish.)

Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Makes 10 servings.