Corn Bread and Jalapeno Stuffing Recipe

Name: Corn Bread and Jalapeno Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups finely crumbled corn bread; 4 tablespoons butter; 2 cups finely chopped onions; 1 tablespoon finely minced garlic; 1 turkey gizzard; 1 turkey liver; 1 turkey heart; 1 cup finely chopped sweet green peppers; 1 cup finely chopped celery; 1 cup finely chopped parsley; 2 tablespoons finely chopped bottled jalapeno peppers; 1 cup canned cream-style corn; 2 hard-cooked eggs, coarsely chopped; 1/4 pound finely cubed Gruyere or Cheddar cheese, about 2/3 cup; 2 raw eggs, well beaten; Salt to taste if desired; Freshly ground pepper to taste; 1/2 cup rich turkey or chicken broth

Servings: persons

4 cups finely crumbled corn bread
4 tablespoons butter
2 cups finely chopped onions
1 tablespoon finely minced garlic
1 turkey gizzard
1 turkey liver
1 turkey heart
1 cup finely chopped sweet green peppers
1 cup finely chopped celery
1 cup finely chopped parsley
2 tablespoons finely chopped bottled jalapeno peppers
1 cup canned cream-style corn
2 hard-cooked eggs, coarsely chopped
1/4 pound finely cubed Gruyere or Cheddar cheese, about 2/3 cup
2 raw eggs, well beaten
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup rich turkey or chicken broth

1
Crumble corn bread and set aside.
2
Heat butter in deep skillet and add onions and garlic.
3
Cook, stirring, until onions are wilted.
4
Trim tough membranes from gizzard, liver and heart.
5
Chop soft parts fine.
6
There should be 1/3 to 1/2 cup.
7
Add to onion mixture and cook, stirring often, about 2 minutes.
8
Add green peppers and celery and cook, stirring often, about 3 minutes.
9
Remove from heat and let stand briefly.
10
Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs.
11
Blend well.
12
Add salt and generous grinding of pepper.
13
Add broth and blend well.

1066

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups finely crumbled corn bread, 4 tablespoons butter, 2 cups finely chopped onions, 1 tablespoon finely minced garlic, and more.

Yes, Corn Bread and Jalapeno Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread and Jalapeno Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions