Jalapeño Corn Bread Stuffing

Preparation info
  • Yield:

    8 to 9 cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About



  • 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