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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
- 8- or 9-inch pan of cornbread
- 6 Tbsp. butter
- 2 medium onions, diced
- 4 stalks celery, diced
- 2-3 jalapeno peppers, seeded and diced (optional)
- kosher salt and freshly-ground black pepper, to taste
- 1 Tbsp. poultry seasoning
- 2 large eggs
- 1/2 cup heavy cream
- 12 oz. sourdough or regular stuffing mix or small croutons
- 4-6 dashes hot sauce (optional)
- 2-4 cups turkey stock or chicken stock
- Preheat oven to 275 degrees F. Butter a 2-quart casserole dish (compare prices) or spray with cooking spray.
- Cut cornbread into 1-inch pieces. Spread out on a baking sheet and toast in the oven 15-25 minutes, until golden and crispy, but not too dark. Set cornbread cubes aside, and raise the oven temperature to 350 degrees F.
- Heat butter in a large skillet. Add onions, celery and jalapeno peppers. Season with salt, pepper and poultry seasoning. Cook over medium-low heat until vegetables are softened, 5-6 minutes.
- Place eggs and cream in a large mixing bowl. Beat well. Add stuffing mix. Pour vegetables over the stuffing cubes, and toss to coat well.
- Add the cornbread cubes, the hot sauce, if using, and just enough turkey stock to coat the cornbread stuffing, but not so much that it becomes mushy.
- Transfer the cornbread stuffing to the prepared casserole dish. Cover stuffing with aluminum foil, and bake 25 minutes. Uncover, and bake another 10-15 minutes until the stuffing is golden brown.
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