Cheddar and Jalapeño Stuffing
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 393Calories From Fat 195
- Fat 22g
- Sat Fat 12g
- Cholesterol 109mg
- Sodium 946mg
- Protein 15g
- Carbohydrate 34g
- Sugar 3g
- Fiber 3g
- Iron 2mg
- Calcium 277mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Don’t be tempted to upgrade your bread for this recipe. Sourdoughs and crusty country breads will yield dense, heavy cubes
that can weigh your dish down. Soft, thin-crusted loaves from the supermarket make the best stuffing.
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