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JALAPENO CORNBREAD STUFFING

Dianna
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 7 mins
Course Side Dish
Servings 12

Ingredients
  

  • 4-6 tbsp butter
  • 2-14 oz bags (about 12 cups) corn bread stuffing cubes or crumbles (I used Pepperidge Farms)
  • 2 medium onions, chopped
  • 4 stalks celery, sliced
  • 2 jalapenos, chopped and seeds removed for less heat
  • Kosher salt and pepper to taste
  • ½  cup Lager beer
  • 1 ½  cups low sodium chicken broth
  • 2 large eggs, beaten
  • 2 cups sharp cheddar cheese, shredded (8 oz)
  • 6 green onions, sliced

Instructions
 

  • Heat oven to 375 degrees. Butter a 9 x 13 inch baking dish. Meanwhile, saute onions, celery and jalapenos in butter. Add 1 teaspoon salt and ½ teaspoon pepper. Cook until tender about 10 minutes. Add beer and cook until evaporated, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
  • Add corn bread stuffing mix, broth, eggs, cheese and green onions to vegetable mixture. Season with additional salt if needed. Transfer to baking dish. Cover with foil and bake for 20 minutes. Uncover and bake until browned, 20-30 minutes more.