Jalapeno Cornbread Stuffing

Jalapeno Cornbread Stuffing

Jalapeno Cornbread Stuffing

45 minutes

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Details
  • Serving Size:   10
  • Vegetarian:   True
  • Weight Watchers:   26 Points
Cuisine
  • Southern
  • side dish
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Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup red onion, chopped
  • 1 cup celery, finely chopped
  • 3 jalapeno chile peppers, seeded and diced
  • 1 cup toasted pecans, coarsely chopped
  • 8 cups cornbread, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup chicken broth, or more as needed
Instructions

Preheat oven to 350F (175C).

Melt butter in a large skillet over medium high heat.

Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.

Add pecans and cook for one minute more.

Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.

Add enough chicken broth to moisten; about 1 cup.

Use as a stuffing or spoon into a greased baking dish.

Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.

Serve hot.

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