Bacon Jalapeno Stuffing

I was in charge of stuffing for Thanksgiving this year, and I decided to try something new and different in addition to the usual. I found this recipe on the Food Network website and was definitely intrigued. Its definitely not for everyone due to the spice level, but those who enjoy a little heat gave it great reviews!

I doubled the recipe and it was the perfect amount for a large casserole dish. Also, I thought it was definitely on the spicy side even with the seeds removed from the jalapenos, but my husband said he would actually add another one if we make it again.

Ingredients

1/4 lb. diced bacon
2 Tbsp. butter
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced (I also removed the seeds)
1 Tbsp. thyme
3/4 tsp. chili powder
3 cups chicken broth
2 egss
1 cup diced pepper jack cheese (I shredded it)
8 cups toasted white bread cubes
6 cups crumbled cornbread ( I made cornbread muffins from a mix and crumbled)


Directions

1. In a large deep skillet, saute bacon in the butter for 5 minutes; transfer to paper towels.

2. To the same skilet, add onion, celery, jalapeno, thyme and chili powder; season with salt and pepper and cook 5 minutes.

3. Pour in 3 cups chicken broth. Simmer until step 5.

4. In a large bowl, mix eggs,pepper jack cheese and the bacon.

5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.

6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Sourdough Stuffing

I made this stuffing for the first time last year, after deciding to try a real, made-from-fresh-bread-cubes stuffing...previous to that our stuffings have always been based from boxed, dried bread cubes. Its a little more work of course, but the fresh bread is so much better! I like this recipe because its classic, simple, and tasty. I doubled the recipe this year so we could have lots of leftovers.

The only update I make to the recipe below is to add crumbled pork sausage, because, well, I like it :)

Ingredients
from Dave Lieberman, Food Network

1-pound loaf sourdough bread
8 Tbsp. butter
10 oz. cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 Tbsp. chopped Italian parsley leaves

Directions

1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

2. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

4. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.