| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1/4 pound diced bacon
- 2 tablespoons unsalted butter, plus more for the baking dish
- Kosher salt and freshly ground black pepper
- 1 onion, chopped
- 3 celery stalks, chopped
- 1 jalapeno, diced
- 1 tablespoon thyme
- 3/4 teaspoon 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 turkey pan drippings
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
- In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
- Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
- Pour in the chicken broth and simmer until step 5.
- In a large bowl, mix the eggs, pepper jack cheese and the bacon.
- Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
- Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 709 |
| Total Fat | 31 g |
| Saturated Fat | 12 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 145 mg |
| Sodium | 1452 mg |
Reviews
Dry and bland.
I might’ve done some thing wrong, it does not look like the picture at all, i used exact proportions and measurements and it turned out to be more like a cake rather than stuffing. It tasted delicious, and u should have read prior reviews on doubling jalapeños & cheese. I did used almost a full bacon package and combined with sausage. Flavor was there but not presentation fir me.
My family did not like this at all. Ours turned out soggy. The class was a lot of fun.
This was delicious and a hit with everyone! The host made me send her the recipe as soon as she tasted it. I doubled the jalapeño and the bacon as others suggested, and I put thinly sliced fresh jalapeños on top before baking (for aesthetics). The sweetness of the cornbread balanced out the heat. Next time I’ll try adding a third diced jalapeño and a greater white bread to cornbread ratio (and/or a less sweet cornbread). I’m so happy I found this recipe and look forward to using it as a base for future recipes!
I use hot sausage instead of bacon and this stuffing is a crowd favorite. I also add more jalapeño and double or triple it. Everyone loves my “sausage and jalapeño stuffing”
Loved the recipe, did as others said and doubled the bacon/jalapeno. Only complaint was I search this recipe based on time. Heading says 15 minutes to cook but the directions say 50 minutes to cook (50 is correct).
Made this for the first time yesterday (Thanksgiving 2017) – followed the recipe exactly. Turned out great, and everyone loved it. As other reviewers suggested, next time I will add more bacon and jalapeño, as it definitely could have used more.
Everyone loved this! Instructions where somewhat unclear so I made some assumptions based on years of making stuffing from scratch. I cooked the veggies in bacon and butter grease after I removed the bacon to put on paper towels. I ended up adding a bit more cheese but otherwise followed it exactly as written. I doubled up the recipes and baked in a 11×13 dish.
This is our new go to stuffing!
This was delicious. I doubled the bacon and jalapeno to give it some extra kick. Definitely making again.
I LOVE this stuffing and look forward to eating it on Thanksgiving day almost just as much as the turkey. I do add a little extra pepper jack cheese and use half of the thyme. Comes out delicious! I need to make this more than once a year.