This is a cornbread stuffing with jalapenos, cranberries, bacon, and pecans. I cooked up this recipe while living in Texas. I serve it with turkey but I have also stuffed it in apples and cooked them in a crock pot to serve with pork loin for Christmas dinner. This recipe makes the house smell fantastic!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon.

  • Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans.

  • Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish.

  • Bake in preheated oven until browned on top, about 35 minutes.

Nutrition Facts

507.2 calories; 10.3 g protein; 68.7 g carbohydrates; 27.1 mg cholesterol; 1403.8 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/23/2007
I thought it was a very tasty stuffing. I didn't use all the hot peppers called for since I had guests that don't like hot foods but the flavor was really good. I also used hazelnuts instead of the pecans and it turned out nice. Read More
(6)

Most helpful critical review

Rating: 2 stars
12/03/2011
I liked the flavor but even with a little more chicken broth that called for it was dry and dense. Flavor was great wished it were not so heavy. Read More
(3)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/23/2007
I thought it was a very tasty stuffing. I didn't use all the hot peppers called for since I had guests that don't like hot foods but the flavor was really good. I also used hazelnuts instead of the pecans and it turned out nice. Read More
(6)
Rating: 4 stars
11/23/2007
I thought it was a very tasty stuffing. I didn't use all the hot peppers called for since I had guests that don't like hot foods but the flavor was really good. I also used hazelnuts instead of the pecans and it turned out nice. Read More
(6)
Rating: 5 stars
12/02/2010
I just made this for Thanksgiving today. Huge hit with all my guests! I did make a few changes pork sausage instead of bacon and I made the cornbread instead of using bagged. The flavors in this are so great (I never would have thought to put them all together) I will be using the base of this recipe for a chicken dish very soon. Read More
(5)
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Rating: 2 stars
12/03/2011
I liked the flavor but even with a little more chicken broth that called for it was dry and dense. Flavor was great wished it were not so heavy. Read More
(3)
Rating: 1 stars
02/15/2008
Recipe is unusable. Very dry and original recipe made way too much. Not a good combination of sweet spicy and salty flavorings. Will try another recipe next time. Read More
(3)
Rating: 5 stars
11/30/2010
Loved this! As did everyone at our Thanksgiving dinner! The mingling of flavors (bacon cranberries jalapeños chilis and chicken stock) and textures (pecans cornbread stuffing and bacon) was a veritable party in my mouth! I only used one 14 oz bag of cornbread stuffing and this filled up my oval shaped 13 x 9 pan. Also after it was done cooking I poured several large spoonfuls of gravy over the top. That really helped it be more flavorful and more moist. Read More
(3)
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Rating: 5 stars
12/27/2012
If you find that this recipe is too dry then add more chicken stock. If you find that this recipe is too heavy then use one box of regular stuffing cubes instead of cornbread. It isn't rocket science people and a bit of common sense goes a long way! Read More
(2)
Rating: 4 stars
11/09/2018
We really enjoyed this quick and easy way to dress up boxed stuffing mix. I used one box cornbread and one box regular sage (didn't realize they weren't both cornbread) cooked the veggies in the bacon fat instead of butter and left out the nuts (just don't like them). The cornbread is a great base to bring together the sweet spicy smokey and savory flavors without completely departing from the traditional comfort food flavors that we crave during the holidays. Read More