Jalapeño Corn Bread Stuffing

Preparation info

  • Difficulty


  • Yield:

    8 to 9 cups


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 7 cups crumbled Jalapeño Corn Bread
  • 4 cups toast cubes
  • 3 hard-cooked eggs, chopped
  • 4 tablespoons unsalted butter
  • 2 cups finely chopped onions
  • 1 teaspoon finely minced garlic
  • cups finely chopped sweet green peppers
  • 1 cup finely chopped celery
  • Turkey gizzard, trimmed and finely chopped
  • Turkey liver, chopped
  • Turkey heart, chopped
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 3 eggs, lightly beaten
  • ½ cup turkey or chicken broth, approximately


  • 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 raw color. Season with salt and a generous grinding of pepper. Let cool slightly.
  • Add the onion mixture to the corn bread mixture and blend well. Stir in the beaten eggs. Blend in enough broth to moisten lightly.