Corn Bread and Jalapeno Stuffing
Updated Nov. 11, 2022
- Total Time
- 10 minutes
- Rating
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Ingredients
- 4cups finely crumbled corn bread
- 4tablespoons butter
- 2cups finely chopped onions
- 1tablespoon finely minced garlic
- 1turkey gizzard
- 1turkey liver
- 1turkey heart
- 1cup finely chopped sweet green peppers
- 1cup finely chopped celery
- 1cup finely chopped parsley
- 2tablespoons finely chopped bottled jalapeno peppers
- 1cup canned cream-style corn
- 2hard-cooked eggs, coarsely chopped
- ¼pound finely cubed Gruyere or Cheddar cheese, about ⅔ cup
- 2raw eggs, well beaten
- Salt to taste if desired
- Freshly ground pepper to taste
- ½cup rich turkey or chicken broth
Nutritional analysis per serving (14 servings)
268 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 499 milligrams sodium
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.
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