Cheddar and Jalapeño Stuffing

Cheddar and jalapeño stuffing
Grant Cornett
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preparation
40
minutes
cooking
105
minutes
other
0
minutes
Serves 8

Ingredients

6
tablespoons
unsalted butter, plus more for the baking dish and foil
1
large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
2
medium onions, chopped
4
celery stalks, thinly sliced
2
jalapeño peppers, chopped (seeds removed for less heat)
kosher salt and black pepper
1/2
cup
lager beer
1 1/2
cups
low-sodium chicken broth
2
large eggs, beaten
2
cups
sharp Cheddar, grated (8 ounces)
6
scallions, sliced

Directions

  1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, jalapeños, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the beer and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
  3. Add the bread, broth, eggs, Cheddar, scallions, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
Kristen Evans Dittami
October 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 195
  • Fat 22 g
  • Sat Fat 12 g
  • Cholesterol 109 mg
  • Sodium 946 mg
  • Protein 15 g
  • Carbohydrate 34 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 277 mg
What does this mean? See Nutrition 101.

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