Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bacon-Jalapeno Stuffing
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- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
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31m
Easy
CLASS
- 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.
