7 c Jalapeno cornbread;
- crumbled *
4 c Toast cubes
3 Eggs; hard-cooked, chopped
1/4 c Unsalted butter
2 c Onion; finely chopped
1 ts Garlic; finely minced
1 1/2 c Green pepper; finely chopped
1 c Celery; finely chopped
Turkey gizzard; trimmed and
- finely chopped
Turkey liver; chopped
Turkey heart; chopped
Salt and pepper
3 Eggs; lightly beaten
1/2 c Turkey broth (approximate)
MMMMM---------------------JALEPENO CORNBREAD--------------------------
2 c Yellow corn meal;
- preferably stone ground
2 c Cream-style corn
2 c Sharp cheddar cheese;
- grated
1 c Unsalted butter; melted
1 c Buttermilk
1/4 c Diced green chilies;
- drained
4 Eggs; lightly beaten
2 ts Baking soda
Salt
2 tb Unsalted butter
Jalapeno Cornbread:
Preheat oven to 375°F. Combine corn meal, corn, and cheese in a
large bowl and blend well. Add melted butter, buttermilk, chilies,
eggs, baking soda, and salt to taste and mix thoroughly.
Melt 1 tb butter in each of two 9" cast iron skillets or heavy 9"
baking pans until very hot but not browned. Divide batter between
skillets, smoothing with spatula. Bake until done, about 45 minutes.
Stuffing:
Combine corn bread, toast cubes, and chopped eggs in large bowl and
toss lightly to mix well. Set aside.
Melt butter in large skillet over medium heat. Add onion and garlic
and saute until softened. Add green pepper and celery and cook
until crisp-tender, about 3 minutes. Add gizzard, liver, and heart
and saute just until they lose raw color. Season with salt and a
generous grinding of pepper. Let cool slightly.
Add onion mixture to cornbread and blend well. Stir in eggs. Blend
in enough broth to moisten lightly.
