Jalapeno Cornbread Dressing

Name: Jalapeno Cornbread Dressing
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 5 cups San Antonio River Mill Brand® Country Style Biscuit Mix; ¼ cup green onions, chopped (include green tops); ½ cup butter, melted; 3 tbsp parsley, finely chopped; 1 ½ tsp sage; 1 tsp poultry seasoning; ½ tsp celery seed, ground; ½ tsp salt; ½ tsp pepper; 2 eggs, large, beaten; 23 cups chicken broth; 4 cups dry bread, 1/2" cubes; 1 cup celery, chopped; ¾ cup onion, chopped; 1 cup San Antonio River Mill Brand® Jalapeno Cornbread Mix; 1 egg, large, beaten; 1 tbsp milk; ½ cup whole kernel corn, canned, drained, reserve liquid; ¼ cup reserve liquid from corn

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 minsYields12 ServingsDifficultyBeginnerCategoryDinner

Ingredients

Dressing

5 cups San Antonio River Mill Brand® Country Style Biscuit Mix

¼ cup green onions, chopped (include green tops)

½ cup butter, melted

3 tbsp parsley, finely chopped

1 ½ tsp sage

1 tsp poultry seasoning

½ tsp celery seed, ground

½ tsp salt

½ tsp pepper

2 eggs, large, beaten

23 cups chicken broth

4 cups dry bread, 1/2" cubes

1 cup celery, chopped

¾ cup onion, chopped

Crumbled Jalapeno Cornbread

1 cup San Antonio River Mill Brand® Jalapeno Cornbread Mix

1 egg, large, beaten

1 tbsp milk

½ cup whole kernel corn, canned, drained, reserve liquid

¼ cup reserve liquid from corn

Instructions

Crumbled Jalapeno Cornbread

Preheat oven to 325°F. Oil an 8x8” baking pan.

Stir Cornbread Mix, egg and milk in a bowl. Stir in corn and 1/4 cup reserved liquid; mix until thoroughly blended.

Spread evenly in prepared pan; bake 15 to 20 minutes or until cornbread pulls away from sides of pan.

Remove from oven; yields 3 cups of crumbled jalapeno cornbread.

Dressing

Preheat oven to 325°F; oil a 9X13” baking pan.

Sauté celery and onions in butter; stir in seasonings.

Mix crumbled jalapeno cornbread in a large bowl. Stir in sautéed vegetables and eggs while mixing, add enough broth to reach desired moistness. Mix well.

Spread into prepared pan or stuff into turkey.

Bake 30 to 40 minutes, or if stuffed in turkey, follow directions on turkey wrapper; remove from oven.

Yeld: 12 servings | stuffing for 10-12 lbs turkey

Ingredients

Dressing

5 cups San Antonio River Mill Brand® Country Style Biscuit Mix

¼ cup green onions, chopped (include green tops)

½ cup butter, melted

3 tbsp parsley, finely chopped

1 ½ tsp sage

1 tsp poultry seasoning

½ tsp celery seed, ground

½ tsp salt

½ tsp pepper

2 eggs, large, beaten

23 cups chicken broth

4 cups dry bread, 1/2" cubes

1 cup celery, chopped

¾ cup onion, chopped

Crumbled Jalapeno Cornbread

1 cup San Antonio River Mill Brand® Jalapeno Cornbread Mix

1 egg, large, beaten

1 tbsp milk

½ cup whole kernel corn, canned, drained, reserve liquid

¼ cup reserve liquid from corn

Directions

Crumbled Jalapeno Cornbread

Preheat oven to 325°F. Oil an 8x8” baking pan.

Stir Cornbread Mix, egg and milk in a bowl. Stir in corn and 1/4 cup reserved liquid; mix until thoroughly blended.

Spread evenly in prepared pan; bake 15 to 20 minutes or until cornbread pulls away from sides of pan.

Remove from oven; yields 3 cups of crumbled jalapeno cornbread.

Dressing

Preheat oven to 325°F; oil a 9X13” baking pan.

Sauté celery and onions in butter; stir in seasonings.

Mix crumbled jalapeno cornbread in a large bowl. Stir in sautéed vegetables and eggs while mixing, add enough broth to reach desired moistness. Mix well.

Spread into prepared pan or stuff into turkey.

Bake 30 to 40 minutes, or if stuffed in turkey, follow directions on turkey wrapper; remove from oven.

Notes

Jalapeno Cornbread Dressing

Ingredients Directions

Jalapeno Cornbread Dressing

Jalapeno Cornbread Dressing

Ingredients

Instructions

Ingredients

Directions

Notes

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