Vegetarian

Jalapeno cornbread stuffing

Name: Jalapeno cornbread stuffing
Total time: 45 min
Yield: 10 servings
Ingredients: 2 Tbsps unsalted butter; 160 g red onion; 101 g celery; 3 red chilli; 99 g pecan; 1.89 kgs cornbread; 4 g cilantro; 1 tsp salt; 1 tsp black pepper; 0.25 tsps red pepper powder; 235 ml chicken broth

A spicy twist on a classic dish, this Jalapeno Cornbread Stuffing is perfect for Thanksgiving gatherings. It is a flavorful option for those following a lacto ovo vegetarian diet. Packed with vitamins and minerals, this dish is sure to impress your guests with its unique and delicious flavor.

Ingredients

unsalted butter

2 Tbsps

red onion

160 g

celery

101 g

red chilli

pecan

99 g

cornbread

1.89 kgs

cilantro

4 g

salt

1 tsp

black pepper

1 tsp

red pepper powder

0.25 tsps

chicken broth

235 ml

Method

Preheat oven to 350F (175C).
Melt butter in a large skillet over medium high heat.
Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
Add pecans and cook for one minute more.
Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.
Add enough chicken broth to moisten; about 1 cup.
Use as a stuffing or spoon into a greased baking dish.
Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.
Serve hot.