|
|
Jalapeno Cornbread Dressing
Ingredients:
1/2 cup unsalted butter
2 medium onions -- chopped
4 ribs celery -- chopped
5 jalapeno peppers -- seeded and minced
4 cloves garlic -- minced
2 teaspoons dried thyme
1 teaspoon salt -- to taste
8 cups day-old cornbread -- crumbled
3 cups chicken stock
Instructions:
Butter a 2 quart baking pan or casserole. Preheat oven to 400F. In
a heavy skillet, melt butter over medium heat. Add onion, celery,
jalapeno and garlic and sauté until softened. Add thyme and salt and
cook for another minute or so. In a large bowl, mix cornbread with
2 cups stock. Add more stock if mixture is too dry. It should be very
moist but not soupy. Spoon the mixture into a buttered 2 quart oven
proof pan or casserole. Bake for 30 minutes or until firm. |
|
|
|
