Jalapeño Corn Bread Stuffing

Name: Jalapeño Corn Bread Stuffing
Yield: Yield: 8 to 9 cups.
Cuisine: United States
Ingredients: Turkey gizzard, trimmed and finely chopped; Salt to taste, if desired; Turkey liver, chopped; Turkey heart, chopped; 1½ cups finely chopped sweet green peppers; 1 cup finely chopped celery; 2 cups finely chopped onions; 1 teaspoon finely minced garlic; 7 cups crumbled Jalapeño Corn Bread; 3 hard-cooked eggs, chopped; 4 tablespoons unsalted butter; ½ cup turkey or chicken broth, approximately; Freshly ground pepper to taste; 3 eggs, lightly beaten

Preparation info

Yield:
8 to 9 cups
.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

7 cups crumbled Jalapeño Corn Bread
4 cups toast cubes
3

Americas
United States
Dinner

Method

Combine the corn bread, toast cubes, and chopped eggs in a large bowl and toss lightly to mix well. Set aside.
Melt the butter in a large skillet over medium heat. Add the onions and garlic and sauté until softened. Add the green peppers and celery and cook until crisp-tender, about 3 minutes. Add the gizzard, liver, and heart and sauté just until they lose their